prep the sweet potato: pierce the sweet potato with a fork and bake at 400ºf for 45–50 minutes until very soft. let cool, then scoop out the flesh.

make the base: add the dates, almond butter, cocoa powder, almond flour, vanilla, and salt to a food processor. blend until a sticky dough forms. add plant-based milk as needed to help it blend. press the mixture firmly into a parchment-lined loaf pan or small 8 in square pan.

make the filling: in a food processor, combine mashed sweet potato, cream cheese, almond butter, cocoa powder, maple syrup, dairy free milk, vanilla, and salt. blend or mix until completely smooth. then blend in the melted chocolate.

make the ganache topping: add chopped chocolate to a heat-safe bowl. warm the coconut milk in a small saucepan over medium-low heat until just simmering (do not boil). pour over the chocolate and let sit for 2–3 minutes. stir until completely smooth and glossy. stir in vanilla and sea salt if using. pour the ganache over the filling and spread into an even layer.

add topping: drizzle melted dark chocolate on top and sprinkle with flaky salt or mini chips if desired.

chill and slice: place the bars in the freezer or fridge for at least 2–3 hours or until fully set. once firm, slice into bars and enjoy!