Preheat oven to 200 deg C (400 deg F). Line a baking dish with parchment paper

To prepare sweet potatoes, peel and chop in medium sized pieces. Boil until soft. Cool and puree in blender

Add sweet potato puree, maple syrup, peanut butter, vanilla extract, and melted vegan butter to food processor and blend well

Add cocoa powder, sea salt, and baking powder and oat flour and blend

Transfer mixture to parchment-lined baking dish, spread evenly with a spatula and then with fork to achieve an even distribution of batter

Bake in centre of oven for around 30 mins. A fork inserted into centre should come out mostly clean- edges should be dry and centre not too gooey.

Remove from oven and allow to cool

Slice in medium sized pieces

Can be eaten straight away while still warm or cooled in fridge. Optional: Serve with dairy-free cream (I use 'Oatly' brand), strawberries or raspberries, vegan ice cream and/or dark chocolate sauce. Enjoy!