Chocolate maple and pecan brownies with chocolate frosting.

These lovely brownies are packed full of potent superfood nutrients. they are free form gluten and processed sugar. I usually make a batch of them and freeze them. It sounds like a strange combination but they are delicious and a healthy way to get that mood enhancing chocolate hit! I take them out to defrost two hours before I want to eat them. I use as much organic ingredients as possible in all recipes.

Ingredients for base of brownies:

600g sweet potato

100g buckwheat flour

80g of chopped pecans

6 tablespoons of raw cacao powder

16 dates

4 tablespoons of maple syrup

Pinch of Himalayan salt

2 teaspoons baking powder

2 eggs

Directions:

Preheat oven to 180C

Place cubed potatoes in the steamer for around 15 mins until soft, then mash them

Put dates in food processor until well chopped

Add all of the ingredients together and process until smooth

Put into individual muffin cases or a greased square baking tray

Cook for around 20 mins or until firm but still a little bouncy to touch

Allow to cool before adding the topping

Ingredients for chocolate frosting topping:

2 large avocados

Pinch of Himalayan salt

Half a cup of raw cacao powder

Half a cup of raw honey

12-24 whole pecans

Optional yogurt, strawberries and basil to decorate

Directions:

Wizz all ingredients up until smooth and cover your cooled brownies with it, add a pecan nut or two on the top for decoration.