What You’ll Need
3 large sweet potatoes, boiled, peeled and mashed
1.5 cups of gluten-free oats
10 pitted dates ( soaked in water for 10 minutes)
½ cup of raw cacao powder
½ cup unsweetened cocoa (I use Trader Joe’s)
1 cup of almond flour
1/3 cup of maple syrup
5 tbsp. of coconut oil, melted
3 Tbsp. of coconut oil
3 Tbsp. of raw honey
3 Tbsp. of maple syrup
1/3 cup of nut or seed butter
1/2 cup of raw cocoa powder
How to Do It:
Gather all ingredients.
Preheat your oven to 350 Degrees.
Line an 8X8 baking pan with parchment.
Discard the dates soaking liquid.
In a blender or food processor, whirl all brownie layer ingredients until smooth.
Pour batter into the baking pan.
Bake for 35-45 minutes.
To make the icing: Heat the coconut oil in a small pot over medium heat.
Stir in the honey, maple syrup, and nut butter until it bubbles.
Add the cocoa powder.
Stir for 2 minutes, until it thickens.
Pour the icing over the brownie layer.
Refrigerate for 2 hours then cut into 12 squares.