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Preheat oven to 425˚F (220˚C). Poke sweet potatoes with a fork all over, then place on a parchment lined baking sheet. Bake for 40-50 minutes or until fork tender.
Prep an 8x8 pan with parchment paper and grease the sides. Set pan aside.
When potatoes finish, drop temperature down to 350˚F (175˚C). Once potatoes are done cooking and cool to touch, remove the skin, and mash very well.
Place 1 ½ cups of the mashed sweet potato inside of a large bowl along with ½ cup maple syrup, 3 tablespoon each neutral oil and almond butter, 1 ½ tsps vanilla, ¾ teaspoon apple cider vinegar, and ¼ heaping teaspoon salt. Whisk together well.
In a separate bowl, sift together ¾ cup each cocoa powder and oat flour, 3 tablespoon all-purpose flour (or 3 tablespoon more oat flour to keep gluten free), 1 ½ teaspoon baking powder, and ¼ teaspoon each baking soda and ¼ heaping teaspoon (if adding) espresso powder. Whisk together.
Add dry ingredient to the wet ingredients and fold gently until well combined and no dry spots remain. Add ½ cup chocolate chips and fold.
Pour into the prepared baking pan and spread out into an even layer. If desired, add more chocolate chips on top.
Bake for 25-30 minutes.
Remove and let completely cool. For easier time to cut, let cool to touch, then place in the fridge for 60 minutes before cutting.