1 cup finely shredded white sweet potato (peeled first)
1 cup finely shredded zucchini (peeled first, drained after measuring)
1 packed cup fresh spinach
1 cup dark chocolate chips, melted
1/2 cup chocolate hazelnut butter
1/3 cup melted coconut oil
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
pinch of salt
handful of chocolate chunks
Preheat oven to 350 degrees F. Grease an 8×8 glass baking dish and line with parchment paper.
Use a grater to finely shred sweet potato and zucchini, then drain the zucchini of as much liquid as possible. I used a nut milk bag to squeeze out any of the excess liquid.
To a food processor, add sweet potato, zucchini and spinach and pulse until combined. Then add melted chocolate, chocolate hazelnut butter, coconut oil, maple syrup, egg, vanilla extract, baking soda and salt and blend until completely combined, scraping the edges of the food processor throughout. Fold in chocolate chunks.
Pour into baking dish then place in the oven to bake for 50-60 minutes, until a toothpick comes out clean from the center of the baking dish.
Let cool slightly before removing from pan. Slice and eat!!