Preheat oven to 350 degrees and grease round baking pan with coconut oil. Once the oven is heated, place cubed sweet potato pieces onto a baking sheet and cook for 25 minutes or until soft. Set aside.
Using a mixer, combine monk fruit sweetener and coconut oil until smooth.
Add in the vanilla and egg and mix until fully combined.
In a separate bowl, combine your dry ingredients (almond flour, salt and baking soda) and mix together with a fork.
Add your dry ingredients to your wet and mix until smooth. Once the batter is ready, add in the chocolate chips.
Spread out your batter into the pan and use a rubber spatula to make sure it is even and level.
Bake for 20-25 minutes or until golden brown.
While baking, add all frosting ingredients to a high speed blender and blend until smooth.
Spoon the frosting into a bowl and place in the freezer for about an hour.
Once the cookie cake is finished baking, let cool in the fridge or freezer as well.
When everything is cool, frost your cookie cake and top with fresh berries. Can be enjoyed warm or cold!
