Peel and cut the sweet potato into small pieces and cook it until soft. When it is ready, mash it with a potato masher.

Chop the nuts roughly.

Melt the coconut oil by heating it in a pan.

Now, put all the other ingredients in a large bowl, add the coconut oil and sweet potato puree, and mix well.

Preheat the oven to 180°C/350F.

Prepare a baking tin and pour the dough into it. Spread it out evenly and press it down firmly. My cereal bars are 2cm (0,8 inch) high.

Bake at 180°C/350F for about 30 minutes.

When the dough is done baking, cut it into bars – I have chosen a size of 4cm (1,6 inches) x 8cm (3,1 inches).

Topping

Break the 100g of dark chocolate and put half of it in a metal bowl. Pour hot water into a pot and add the bowl with chocolate so it is heated from the steam. Stir until the chocolate melts, then remove the bowl from the pot and add the remaining finely chopped chocolate pieces, stirring until everything is melted.

Finally, take a bar by bar and dip the top in the melted chocolate and then in the roasted sesame seeds.

Leave to dry for a few hours.