Preheat oven to 175 Celsius /350F. Line an 7x7 inch baking tin with baking paper and set aside.
In a microwave safe bowl, melt Vegan Butter, Coconut Oil and Dark Brown Sugar until Butter is melted. Whisk to combine.
Whisk in Sea Salt, Vanilla Extract, Mashed Sweet Potato and Non Dairy Milk. Whisk till smooth.
Stir in All Purpose Flour until mixed evenly, and then tip in chopped Chocolate. Stir to disperse.
Pour batter into prepared tin and bake for 30-35 minutes or until set in the middle.
Leave to cool in tin for 1 hour and then cut into squares.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks. TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.