Try these indulgent healthy cacao brownies with sweet potato frosting. Vegan, gluten/soy free. With simple ingredients, they're delicious and easy to make!
If possible, have the sweet potatoes peeled and roasted/boiled beforehand - this will help make the process a lot quicker.
Preheat oven at 350 fahrenheit/180 degrees celsius.
In a food processor, add 2 of the sweet potatoes, almond butter, coconut oil, maple syrup, cacao powder, vanilla essence, flax eggs, salt and baking soda. Blend until combined.
Once processed, place mixture into a bowl and add walnuts and dark cacao, chopped into small cacao chips.
Pour into a parchment lined tin and place in the oven for 40 minutes. Take out of the oven and allow to cool.
Purée your last sweet potato with water and almond milk in a blender or Nutribullet until completely smooth. Pour into a pan and on medium heat, allow to heat up until bubbling - take off the heat. Quickly add your bar of coconut mylk cacao and maple syrup into the pan and stir until combined.
Allow the icing to cool in the fridge for 30 minutes.
Spread icing on top of the brownies.
Slice and serve with ice cream or a glass of almond milk.