Makes approximately 1 medium size baking dish.

Ingredients

4 medium sized sweet potatoes, peeled and steamed
2 cups almond flour/meal*
2 cups oat flour or hazelnut meal *
24 medjool dates, pitted
4 tablespoons coconut oil, melted
3/4 cup cacao
3/4 cup maple syrup
1 cup walnuts or peacans, crushed into small chunks
pinch of sea salt

Icing
4 tablespoons coconut oil
4 tablespoons cacao
4 tablespoons almond butter
2 tablespoon maple syrup

Directions

In a food processor, combine the steamed sweet potatoes with the pitted dates until well combined. In a large mixing bowl, combine remaining brownie ingredients. Add in sweet potato and date mixture. Combine well.

In a large sized baking dish, line with parchment paper and add mixture. Bake at 350 degrees for 45 minutes until you can insert a fork into the middle that comes out dry. Allow to cool.

In a small saucepan on high heat, whisk icing ingredients together until well combined.  This only takes 1-2 minutes. Removed from heat and spread onto cooled brownies. Place in fridge to firm up then slice.

Enjoy!

*Note: almond/hazelnut/oat flour/meal can be made by placing into a dry high speed blender and blending until it becomes a flour-like consistency.