Gluten-Free Sweet Potato Brownies with Rich Chocolate Frosting Recipe

• Preheat the oven to 350°F.
• Line an 8”x 8” metal baking pan with parchment paper.
• In a large bowl whisk together the eggs then add the molasses and maple syrup (or honey).
• When combined, whisk in the vanilla and coconut oil.
• In a separate bowl, combine almond meal, cocoa powder and baking powder, taking care to break up any lumps in the almond meal.
• Whisk the dry ingredients into the wet.
• Stir in the sweet potato with a fork.
• Scrape batter into baking pan and bake @ 350 F for 30-35 minutes, or until an inserted toothpick comes out clean.
• Cool before frosting.

To make the frosting : 

• Place all frosting ingredients in a food processor or high-speed blender.
• Let things sit for a few minutes before processing to soften the dates.
• Blend until creamy, scraping down the sides from time to time.
• Frost the cooled brownies and refrigerate.  (Keep refrigerated.)