Preheat the oven to 170°c.
Blend the sweet potato, chickpeas, ‘eggs’, coconut oil and syrup until completely smooth.
Add the cacao powder, sugar and salt, then blend again.
Whisk in the chickpea flour and baking powder until combined.
Pour into a oiled baking tray.
Bake for 30–40 minutes, until the edges are set and the centre still has a slight wobble.
Leave to cool completely, then chill in the fridge for a few hours before slicing.
