I have few words to describe this cake. Moist, delicious, fluffy, super quick, loaded with goodness and oh so good.  If you love magic bean cakes but are looking for a paleo-friendly and dairy-free version, this one's for you. You will never want to eat a normal chocolate cake again. Enjoy!!! Recipe inspired by Kira Westwick's Chocolate Brownie Recipe.

Magic Sweet Potato Chocolate Cake
4 cups finely grated raw sweet potato (loosely packed)
1 cup Raw cocao
1/2 cup coconut flour
1 1/2 teaspoons baking powder
1 cup maple syrup
1 cup coconut oil
1 teaspoon cinnamon
1 vanilla bean scraped
4 eggs

Preheat oven to 180 degrees celcius and line two round cake tins with baking paper. Whisk or process maple syrup, coconut oil, vanilla bean and eggs in a food processor or mixer. Sift the cocao, coconut flour and baking powder into wet mixture and add the sweet potato. Mix or process on medium speed until well combined.  Pour into prepared tins and bake for approx 35 minutes or until the sides come away from the tin and it is cooked in the middle. Leave to cool for 20 minutes before flipping onto cooling rack. Spread the avocado chocolate cream on one cake, place the other cake on top and top with more avocado cream.

Avocado Chocolate Cream
1 whole avocado (seed and skin removed)
1/4 cup coconut oil
1/4 cup maple syrup
1/2 cup raw cocao

Place all of the ingredients into a bowl  and use a food processor or mixer to combine ingredients until smooth. Avoid over mixing as the oil will begin to separate from the avocado. 

Anyone who has ever been on pinterest, will know that there is nothing new about paleo pancakes. I remember attempting my very first coconut flour pancakes and having a lot of trouble flipping them and then being incredibly disappointed with the dry crumbly texture. And then came the two ingredient egg and banana ones....eek. Again, I couldn't flip them and ended up with sweet scrambled eggs. After many months, I finally put these ones together and we LOVE them. They flip, they're soft and don't taste like coconut flour. If you have constantly been disappointed by paleo pancakes, you must try these. Enjoy!

1 cup Arrowroot Flour
3 tablespoons coconut flour
2 large banana's  mashed
2 eggs (if you have an allergy replace with an extra banana)
1/2 teaspoon baking powder
pinch of cinnamon
2-3 tablespoons of water
2 teaspoons coconut oil + extra for frying

Whisk banana, eggs, 2 teaspoons of coconut oil and water together. Sift in dry ingredients and whisk until batter is smooth. ( If you have a thermomix, just put everything in and blend until smooth) Heat a fry pan over medium heat and cook pancakes until golden brown before flipping to cook other side. These are great by themselves or can be served with extra banana and maple syrup.

Raw Mocha Fudge
1/2 cup cashew butter (I make my own in a high speed blender)
1/2 cup coconut butter (I make my own in a high speed blender)
1/3 cup coconut oil
3 tablespoons raw cocoa
2 tablespoon of freshly made expresso coffee
1/4 cup rice malt syrup, maple syrup or coconut nectar
1 teaspoon vanilla extract

Blend all ingredients together until smooth and pop in the fridge until firm. Slice and enjoy. Store in fridge.