Sweet Potato Brownie with Avocado Frosting

This recipe originally appears here >>

 

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

1. Preheat your oven to 320°F.
2. Combine sweet potato, coconut oil, maple syrup, vanilla, cacao powder, and dates into a food processor.
3. Process for two to three minutes until smooth and creamy.
4. Add almond meal and process again for another minute until combined.
5. Spoon into an 11 x 8 inch lined baking tray and smooth out the top.
6. Bake for about 45 minutes, then remove from the oven and cool.
7. Combine frosting ingredients into a high-speed blender for two minutes until smooth and creamy.
8. Spread over the top of the brownie and enjoy.