For the base + topping:100g oats
50g mixed seeds/nuts
3 tablespoons cocoa or cacao powder
3 tablespoons coconut oil, melted
3 tablespoons maple syrup or honey
For the chocolate filling:2 scoops Free Soul vanilla or chocolate protein power
3 large sweet potatoes, peeled and cut into chunks
20g cocoa powder
3 tablespoons smooth almond butter
3 tablespoons maple syrup
1 teaspoon vanilla extract
- First make the base and topping by mixing together the ingredients in a bowl until coated. Leave the bowl in the fridge to chill (the mixture will clump together)
- Cook the sweet potato chunks until softened then drain and cool. Add to a blender with the other ingredients and whizz up until thick and smooth.
- Divide half the base mixture between 4-6 small ramekin dishes to fill ⅓. Add a generous portion of the sweet potato chocolate mixture to fill almost to the top, then sprinkle over the remaining base mixture. Chill in the fridge for 3 hours.
- Drizzle with a little melted chocolate if you wish – and enjoy!