Caramel Mud Cake from Wholefood Simply Style
The flesh of two roasted sweet potatoes (about 1 kilogram raw weight, sliced and roasted in their skins, until soft)
10 medjool dates, seeds removed
3 tablespoons hulled tahini
1 teaspoon vanilla
1/2 cup coconut flour, sifted
1 teaspoon bicarb soda
Pinch of salt
Preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit. Grease and line a round 20cm cake tin.
In a blender or food processor puree the sweet potato flesh and dates until smooth. Add the remaining ingredients in the order listed above, mix until well combined.
Pour the mixture into a prepared tin and bake for 45 minutes or until the top is golden and an inserted skewer comes out cleanly. Allow the cake to cool slightly before removing from the cake tin and placing the cake onto a cooling rack.