1. Preheat the oven to 175 degrees Celsius.
In a bowl mix the flour, coconut sugar, baking powder, baking soda, and salt together.
2. Add in the grated sweet potato, and pour in the plant-based milk, apple cider vinegar, apple puree, vanilla extract, and the chocolate chips.
3. Mix well, pour into a pre-smeared bread tin, sprinkle more chocolate chips on top, and bake for 16-18 minutes until cooked through.
4. Serve with vegan butter or almond butter and agave drizzled on top.
Notes:
*You can use self-raising flour in the recipe if you prefer.
*90% dark chocolate can be used due to the fact that it does not have any dairy in it.
*This bread is super delicious two days in room temperature, thereafter I put slices in the fridge or freeze them to prevent mould.
*Store in an airtight container