Chocolaty Brownies

Here's another attempt at a sugar free dessert. We got this one in an email from Dr. Fuhrman's site. It intrigued me, so I gave it a try. Maybe it would have been good if I liked dark chocolate. I don't. This was definitely not sweet enough for my taste, but you could give it a go.
I added a LOT more dates to the frosting than it called for. Probably 20 instead of 6. The frosting was pretty good. The rest... not great.

Chocolaty Brownies
Ingredients

For the Brownies:

• 1/2 cup natural cocoa powder
• 1/2 cup whole wheat flour
• 1 3/4 cups mashed cooked sweet potato
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2/3 cup roughly chopped walnuts
• 3 tablespoons almond milk

For the Frosting:

• 6 regular or 3 Medjool dates, pitted
• 2 tablespoons peanut butter
• 2 tablespoons natural cocoa powder
• 4-5 tablespoons water to thin icing

For the Brownie:

1. Preheat oven to 350 degrees F.
2. 
   
3. Mix the cocoa powder and flour together and then mix into the mashed sweet potato. Stir in cinnamon, vanilla, baking soda, baking powder, walnuts, seeds and non-dairy milk. Press dough into a lightly-oiled 
4. 9" x 9" baking dish and bake for 30 minutes. The brownies will firm up after they have cooled.

For the Frosting:

1. Using a food processor, process dates until they form a paste, then add remaining ingredients. Spread on brownies after they have cooled.

Cut into squares.