1/2 cup walnuts
FOR THE ICING
Preheat your oven to 180°c. Grease a 9" x 9" baking pan and line it with parchment paper, leaving enough extra to extend over the sides.
In the bowl of your food processor, combine the avocado, sweet potato puree, unsweetened applesauce, date paste, vanilla and eggs and process until smooth and creamy.
In a large mixing bowl, combine the flour, cocoa powder, salt and baking soda and mix well with a whisk, until completely blended.
Add the dry ingredients the food processor and resume processing until well combined, about 30 seconds. Pulse in walnuts and transfer the batter to your prepared pan. Spread evenly and bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake comes out almost clean.
Set brownies on a wire rack to cool for 15-20 minutes.
While the brownies are cooling, prepare the icing by adding all the ingredients to the bowl of your food processor and process until smooth and creamy.
Pour over warm brownies and spread evenly with a spatula.
Leave the brownies on the wire rack until they reach room temperature then transfer to the fridge until completely cool. Cut into squares and enjoy!
*To make the sweet potato puree, cut one large sweet potato in half, place it in a baking sheet, add a little bit of water in the bottom, cover with foil and roast it in a 180*c oven for about 35 minutes or until soft. Allow to cool completely, remove peel and puree.
Nutritional Information -
calories: 142kcal, carbohydrates: 14g, protein: 9g, fat: 7g, saturated fat: 1g, cholesterol: 20mg, sodium: 189mg, potassium: 225mg, fiber: 3g, sugar: 4g, vitamin a: 1225iu, vitamin c: 2.7mg, calcium: 39mg, iron: 1.2mg