1/2 cup freshly brewed coffee
1/2 cup semi-sweet chocolate chips, melted into the hot coffee
1/4 cup coconut oil, melted
2/3 cup sweet potato puree
1 Table spoon vanilla extract
3/4 cup organic cane sugar (alternatively, you can use chopped prunes or dates)
1/2 cup cocoa powder
1/4 tea spoon salt
3/4 cup high protein cricket Flour
1/2 tea spoon baking powder
1/3 cup cocoa nibs
Preheat the oven to 168 degrees Celsius .
In the bowl of a standing mixer fitted with a paddle attachment, combine sweet potato puree, vanilla, coconut oil and chocolate melted in coffee. (If you’re using chopped prunes or dates as a sweetener, add now rather than with the dry ingredients.)
In a separate bowl, whisk together dry ingredients. Slowly add dry ingredients to the wet mixture.
Butter an 8×8 baking dish (alternatively, you can use coconut oil) and pour the batter in, spreading evenly into the corners.
Bake for 30-35 minutes, or until a toothpick comes out clean. Allow to cool before serving.