Instructions

1. Wash, peel and boil sweet potatoes (you can also steam or bake your potatoes but if you are in a time crunch boiling is the quickest method.)
2. While potatoes are boiling – preheat oven to 375 degrees Fahrenheit and prepare oat flour by processing oats in a food processor until it becomes a fine flour. Place flour in a mixing bowl.
3. To the mixing bowl – Add 1 cup of cacao, 1 tsp of vanilla extract, 1/2 cup of apple sauce, 1 tbs of psyllium husks, and 2 tbs of agave or your favorite sweetener, and pinch of salt. Combine by hand until evenly mixed.
4. Once sweet potatoes are soft, drain and let cool for a few minutes. Then place in food processor and process until it is a smooth paste, trying not to leave any big chunks behind.
5. Scoop out about 1/2 cup of puree and place it to the side (we will be using this to make the frosting). Place the rest of the sweet potato puree into mixing bowl and combine with all other ingredients, then pour mixture into an oven-safe pan.*
6. In order not to use any oil or butter – you can place a piece of parchment paper on the bottom of the glass dish so that your brownies do not stick to the dish.
7. Bake in oven at 375 degrees Fahrenheit for 45 minutes. And in the mean time prepare the frosting by mixing together (by hand) the 1/2 cup of  sweet potato puree with date paste and thick coconut milk. Place in the fridge to set.
8. Once brownies are finished, allow some time to cool down, and cover with frosting and chopped walnuts! Serve and Enjoy! 🙂