Double Chocolate-Sweet Potato cake with caramelized nuts

Ingredients:

2 medium sweet potatoes (steamed, peeled and soft)

6-8 medjool dates

ยพ cup + 2 Tbsp of ground almonds

ยฝ cup of roughly chopped toasted hazelnuts, pecans or walnuts

ยพ cup + 1 Tbsp of gluten-free oat flour

4-6 Tbsp raw cacao powder or raw cacao powder with 5 Mushroom dual extract 

a pinch of Himalayan pink salt or sea salt

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Chocolate ganache

2 Tbsp coconut oil

2 Tbsp raw raw cacao powder or raw cacao powder with 5 Mushroom dual extract

a pinch of Himalayan pink salt or sea salt

1 Tbsp sweetener of your choice (I used raw honey)

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My favourite toppings and sides:

Caramelized, spicy chopped hazelnuts, pecans and walnuts

Chai spiced cranberry or berry sauce 

Fresh berries, dairy-free ice cream, whipped coconut or cashew cream

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1.  Preheat oven to 350F (180C).

2.  Once steamed, peeled and completely soft, cut them into chunks and add them to a food processor with the pitted dates.

3.  Meanwhile, put the remaining ingredients into a bowl, before mixing in the sweet potato date dough. Stir well until all ingredients are well incorporated.

4.  Brush your baking form (I used 2 small guglhupf forms) with a bit of melted coconut oil.

5.  Press the batter into the baking dish and cook for about forty-five to fifty minutes, until you can pierce the dough with a fork and bring it out dry.

6.     Remove the dish and allow it to cool for an hour or so.

7.     Once cooled down, remove it from the form.

8.     Simply melt all the ingredients of the chocolate ganache together in a small pot and stir well. (Taste it to your preference and add either more sweetener, salt or other spices, such as cinnamon if you like)

9.     Pour over the chocolate ganache until the guglhupf is completely covered and let it set in the fridge for an hour or so.

10.   Once the ganache is set, remove it from the fridge about 30 minutes before serving.

Enjoy it on its own or serve it with the above mentioned extras :-)