2 medium sweet potatoes
14 medjool dates
3 tablespoons of agave or any natural sweetener.
250ml Almond Butter
250ml Almond Flour (Flour of your choice)
2 tablespoons of melted coconut oil
a pinch of salt
100g of ground oats
6 tablespoons of raw cacao powder
2 tablespoons of coconut oil
2 tablespoons of Macadamia / Almond Nut butter
2 tablespoons cocoa powder
Pre-heating the oven to 180C, then peel the sweet potatoes. Cut them into chunks and place into a steamer until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them and add them to a blender with the pitted dates. Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a lined baking dish and cook for about forty-five to fifty minutes, until you can pierce the brownie with a fork and bring it out dry. Remove the tray and allow it to cool.
Make the icing by simply melting all the ingredients together and stirring well, then place in the freezer for 15 minutes and then the fridge for 15 to firm up a bit.
Leave the brownies to cool completely before icing otherwise your icing will melt! Spread the icing on top, add toppings, dig in and enjoy!