Double Fudge Brownie Loaf

Set oven to 350°F (175°C) and grease a loaf pan. Add the wet ingredients (1 cup roasted then chilled sweet potato chunks (skin removed), 1/2 cup maple syrup, 1/3 cup creamy salted almond butter, 3 tbsp melted coconut oil, 1 flax egg (2 tbsp ground flax mixed with 5 tbsp water, sit for ten minutes), and a splash of vanilla) to a food processor and blend until smooth. Add the dry ingredients (1/2 cup almond flour, 3 tbsp cacao powder, a pinch of baking powder, and a pinch of sea salt) to the food processor and blend. If the batter is too thick, slowly add up to 3 tbsp almond milk while the blender is running. Stir through chocolate chips, then pour the batter into the prepared loaf pan. Top with more chocolate and bake for about 30-35 minutes. Let cool completely before serving.