set oven to 350 and grease a brownie pan.
to a bowl add 1 flax egg (1 Tbsp ground flaxseed + 3 tbsp water). let sit until gel-like consistency. to that add:

– 1 cup mashed sweet potato
– 1/3 cup maple syrup
– 1/3 cup salted crunchy almond butter (can use any nut butter here, will change the flavor profile a bit)
– splash of vanilla

mix until a well-combined, then add:

– 1/4 cup cacao powder
– pinch of sea salt
– pinch of cinnamon (brings out chocolate flavor)

mix thoroughly until a thick batter forms. will seem a bit dry at first but keep mixing, it will come together! mix through chocolate of choice and transfer batter to the brownie pan. bake for 30-35 minutes. let cool completely before icing.

icing:

– 1/4 cup full fat coconut milk
– 2 tbsp cacao powder
– 3 tbsp maple syrup
– 1/4 of a ripe avocado
– sea salt
– vanilla

blend until thick, will be mousse-like in texture. let set in the fridge for an hour or two before icing completely cooled brownies