- 1 cup well-pureed roasted sweet potato flesh (roast a large sweet potato at 400°F for 1 hour – or until super soft – peel and puree flesh in a food processor until perfectly smooth, measure 1 cup)
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp pure maple syrup, preferably grade B
- 1/4 cup unsweetened vanilla almond milk
- 1/2 tsp espresso powder
- 1/2 tsp pure vanilla extract
- In a food processor, combine all ingredients and puree until well-combined and smooth.