Sweet potato puree
Bring the sweet potatoes and salted water to the boil, cover and cook for approx. 15 mins., drain and allow to cool a little. Mash into a puree using a fork.
Mix the cornflour and water in a small bowl to form a smooth paste, stir in the linseed. In a large bowl, mix the sweet potato puree, almond cream, maple syrup, almond milk and vanilla until smooth. Add the linseed mixture, spelt flour and almonds, carefully stir in half of the walnuts and two-thirds of the chocolate. Spread the mixture into a rectangle (approx. 15 x 25 cm) on a baking tray lined with baking paper. Top with the remaining walnuts and chocolate.
for approx. 25 mins. in the centre of an oven preheated to 180°C. Allow to cool for at least 30 mins., cut into approx. 15 equal squares.