Chocolate Black Bean Brownies With Delicious Sweet Potato Frosti - cooking recipe

Ingredients

For the Brownies
19 ounces black beans, drained and rinsed or 19 ounces about 1 1/2 cups of freshly cooked black beans
2 tablespoons almond butter (for nut allergies, sesame seed butter or sunflower seed butter also work well)
2 cups pitted dates, soaked for an hour and drained
1 cup cocoa powder
2 tablespoons coconut oil
1/4 teaspoon sea salt
chopped nuts (optional)
For the Frosting
2/3 cup baked sweet potato (just bake a sweet potato in the oven or microwave until very soft, let it cool, cut it in half and s)
1/2 cup pitted dates, soaked for an hour and drained
1/4 cup cocoa powder
4 tablespoons almond butter (for nut allergies, sesame seed butter or sunflower seed butter also work well)
1/2 cup coconut milk
1 teaspoon pure vanilla extract

Preparation

For the Brownies: Preheat your oven to 350 degrees.
Throw all of the ingredients into a powerful food processor or blender. Blend until it makes a smooth, thick batter.
Add chopped nuts and pulse a few times, just so that they are distributed through the batter (optional).
Spoon the batter evenly into an oiled baking pan.
Bake for 25 minutes, and then let it cool completely before you add the frosting.
For the Frosting: In a food processor or blender, blend milk, dates, almond butter and vanilla extract, until smooth.
Add sweet potato and cocoa powder; blend until smooth and fluffy.
Use a spatula to spread the chocolate frosting on to the cooled brownies.
Ensure no one is looking, and proceed to lick the remainder of the frosting off of the spatula.
Sprinkle the frosted brownies with chopped nuts (optional).