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INGREDIENTS
- For the brownies:
16 oz roasted sweet potatoes, cooled and smashed
1 cup cold-pressed coconut oil, solid state
1/2 cup organic maple syrup
1/2 Tsp vanilla extract
1/2 cup raw cacao powder
6 fresh dates, pitted
3 cups almond meal - For the frosting:
2 ripe avocados, seeds removed
1/4 cup water or almond milk
1/4 cup cold-pressed coconut oil, solid state
1/2 cup raw cacao powder
2 tsp vanilla extract
Pinch of sea salt
INSTRUCTIONS
- Preheat your oven to 320°F.
- Combine sweet potato, coconut oil, maple syrup, vanilla, cacao powder, and dates into a food processor.
- Process for two to three minutes until smooth and creamy.
- Add almond meal and process again for another minute until combined.
- Spoon into an 11 x 8 inch lined baking tray and smooth out the top.
- Bake for about 45 minutes, then remove from the oven and cool.
- Combine frosting ingredients into a high-speed blender for two minutes until smooth and creamy.
- Spread over the top of the brownie and enjoy.