No Bake Sweet Potato Brekfast Brownies

Yields: 20 brownies

Bake Sweet Potato

1 large sweet potato (I used hannah sweet potato)

Poke holes in sweet potato, bake at 400 degrees for 45 minutes to and hour, test for doneness with fork.

Allow it to cool, mash the potatoes.

Line a square pan with parchment paper and set aside.

1 cup coconut flour
1 cup cacao / unsweetened cocoa powder

In a large bowl, add coconut flour and cacao powder and mix well.

1 cup almond / cashew butter
1 and 1/2 cups maple syrup

In a separate bowl, mix nut butter with maple syrup until combined. If the nut butter is too stiff, melt them together on stove top.

1 cup mashed sweet potato

Pour the wet mixture into the dry mixture, along with the mashed sweet potato and mix until fully incorporated.

1 tbsp nut milk (optional, if needed)

If the batter is still too crumbly, slowly add milk to it until a relatively thick batter remains.

Pour the no bake brownie batter into the pan and refrigerate until firm. While brownie base is firming up, prepare the frosting. 

Source: thebigmansworld

Frosting

Coconut Chocolate Frosting / Chocolate Coconut Ganache

2 cups unsweetened chocolate chips
1 cup coconut milk

In a stove top on low heat, combine chocolate chips and coconut milk and heat until just combined - whisk until a thick glossy frosting remains.

Frost the brownies and refrigerate again until frosting has firmed up. Cut no bake brownies into bars and enjoy!

Storage:  No Bake Sweet Potato Breakfast Brownies are best kept refrigerated and are freezer friendly too. For a super fudge bar, enjoy at room temperature.

Source: thebigmansworld
Taste Note: Tastes AWESOME. The frosting is really bitter, but the brownie is sweet, so when we eat frosting with brownie, its really awesome.