Preheat oven to 170C.

In a mixing bowl, crush the sweet potato with a fork or whisk until smooth then add the coconut oil, maple syrup, cacao, salt, tahini and coconut milk and mix well to combined.

Fold through the almonds and cauliflower flour.

Pour the mix into a lined rectangle baking pan approx. 15cm x 20cm and bake for 30- 35 minutes, until slightly firm. Allow to cool completely before cutting into squares.