|45 min||2 h 30 min||3|
|1/4 tsp||Butter, unsalted (for greasing)|
|3/4 tbsp||Coconut flour|
|1/2 tbsp||Cacao powder, raw (or cocoa powder)|
|1/8 tsp||Vanilla bean powder (or vanilla extract)|
|1/10 tsp||Baking powder|
|1/4 pinch||Sea salt, fine|
|1/4 scoop||Whey protein powder, vanilla (optional)|
|13 gm||Dark chocolate (85% cacao; chopped.)|
|1/4 cup||Sweet potato (cooked in the oven until soft & skin removed.)|
|3/4 medium egg||Egg (whisked.)|
|1/10 cup||Coconut oil|
|1/10 cup||Brown rice syrup (or stevia)|
1. Grease the slow cooker insert, line with baking paper so that it reaches halfway up the sides.
2. Combine dry ingredients. In a separate bowl add all the wet ingredients including sweet potato flesh and whisk.
3. Stir in dry ingredients and mix well. Pour into lined slow cooker and spread evenly.
4. Cover and cook on low for 2 hours or high for 1 hour. Remove lid and cook for a further 30 minutes or until a skewer comes out clean.