2 medium/large sweet potatoes (about 2 cups mashed)
1/4 cup coconut oil
1/4 cup maple syrup or raw honey(add more to your taste)
2 heaping generous TBSP of almond or cashew butter
1 tsp pure vanilla
1/2 cup almond flour
1/2 cup coconut flour
3 TBSP dark high fat cocoa powder
1/4 cup walnut pieces
A pinch or two of sea salt
-Bake sweet potatoes at 450 till soft. Remove skins and add potato to bowl and mash. Lower oven temp to 350.
-Add all other ingredients and mix well. Adjust sweetness to taste. Add more flours if it seems too wet.
-line a square pan with parchment paper. Spread batter to edges smoothing with a spoon.
-Bake at 350 for about 30 mins. Let cool completely.
1/2 cup full fat cold coconut milk (it’s thicker when cold)
1/4 cup or more dark cocoa powder
1/4 cup or less maple syrup (add to suit your taste)
pinch or two of sea salt
-combine well together.
-when Brownies are completely cooled in pan spread frosting over top and refrigerate till frosting is set and firm.
-remove frosted brownie slab from pan and cut into squares.
-sprinkle with cinnamon if desired.
-store in fridge.