2 tablespoons Coconut Flour, plus 2 teaspoons, packed, 22 grams
3/4 teaspoon Ground Cinnamon
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt
1/4 cup Dairy-Free Mini Chocolate Chips
Preheat your oven to 350°F. Rub an 8x8 inch pan with coconut oil and line the bottom with parchment paper.
In a large bowl, using an electric hand mixer, combine the sweet potato, tahini and coconut sugar and beat until just combined. Add in the eggs and vanilla and beat until just combined, about 30 seconds.
Add all the remaining ingredients, except the chocolate chips, and whisk by hand (don’t use an electric mixer) until smooth and well mixed. Stir in the chocolate chips. Your batter will be thick.
Transfer to the prepared pan, spreading out evenly, and let stand for 5 minutes so the coconut flour can absorb the moisture.
Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool COMPLETELY before slicing.