Ingredients
Yield: 12 – 16 brownies
For the Brownies:
1/2 cup coconut oil
1/4 cup ghee
1 cup (275g) sweet potato puree (fresh not from a can)
1/2 cup dates (90g)
1 tsp pure vanilla extract
4 large eggs
1/4 cup (35g) coconut flour
2 tbsp (14g) tapioca flour
½ cup (50g) raw cacao powder
½ tsp Himalayan salt
1 tsp baking soda
½ cup raw pecans or walnuts, coarsely chopped
Topping:
1.5 cup (100g) unsweetened desiccated coconut
1/4 cup (25g) ground almonds
3 tbsp (42g) extra-virgin coconut oil, melted
3 tbsp (42g) coconut butter melted
3 egg whites, whisked
1.5 tbsp raw honey
Final Layer:
1 tbsp (15g) raw cacao paste
1 tsp coconut oil
1 tsp honey
Small handful of pecans roughly chopped
Preparation
