6 tbspground oat flourcertified gluten-free if necessary
1 1/2tspbaking soda
1/3cupchocolate chips + 2 tbsp additional for toppingvegan if necessary
Preheat oven to 350 degrees. Grease 8” square pan with coconut oil or nonstick spray of choice.
Add peanut butter, sweet potato, raw sugar and vanilla extract to large bowl. Stir until well mixed and a smooth consistency is reached.
To a small bowl, add oat flour, baking soda, sea salt and 1/3 cup chocolate chips, gently whisk to combine.
Add dry ingredients to peanut butter mixture, then stir until well combined. Spread evenly into greased 8x8 pan.
Top with remaining 2 tbsp chocolate chips, gently pressing into batter, then bake 10 minutes. The bars will look underdone, which is exactly what you want! Allow them to cool 20 minutes or so before eating. They’ll firm up as they cool and be super rich, fudge and moist! Enjoy!
*For the sweet potatoes, you can peel, boil and mash a fresh sweet potato, or use organic canned sweet potato or yams. I’ve used both options, as well as part of a carrot/sweet potato toddler pouch when in a pinch, and they’ve all turned out great!