Total Time: 40 minutes Serves: 9
1 Cup cooked sweet potato puree
½ Cup almond or cashew butter
¼ Cup honey
1 tsp Vanilla Extract
4 pastured or organic eggs
1/4 Cup Coconut flour
2 tbsp arrowroot powder
½ Cup cacao powder
½ tsp Sea Salt
1 tsp Baking Soda
¼ Cup raw honey
½ Cup (sprouted) almond butter
¼ Cup cacao powder
½ Cup coconut milk
crushed or sliced almonds, pecans, or any type of nuts
Preheat oven to 375 degrees F
Grease 8x8 pan with coconut oil and line it with parchment paper
In a bowl, combine avocado, sweet potato, applesauce, honey and vanilla. Once creamy, add in cacao powder
Add in eggs one at a time
In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda.
Combine both mixtures until smooth.
Transfer to greased pan and bake for 25-35 minutes
While baking, combine the last 5 ingredients listed in a separate bowl and mix until creamy and smooth
Once the brownies are done baking and have cooled, frost with this mixture.
Sprinkle the crushed nuts on the top.