Step 1

Preheat the oven to 350°F. Lightly grease or line an 8x8-inch baking pan with parchment paper.

Step 2

In a large bowl, combine the sweet potato, maple syrup, tahini, vanilla, and milk. Whisk until smooth.

Step 3

To the bowl, add cocoa powder, baking powder, protein powder and salt. Using a spatula, fold together until a batter forms. It will seem very dry at first but don't worry! Just keep stirring and thick batter will start to form.

Step 4

Lastly, fold in the chocolate chips and chopped nuts (optional). Transfer batter to the baking dish and smooth out to the edges. Bake for about 30 minutes, until firm. Allow to cool completely before cutting and serving. Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.