Chocolate black bean brownies

These come from leanonlife website, and are tasty and gooey as brownies should be. You can hide nutrients from the kids, and enjoy a sweet snack!

19 oz. can of black beans, drained and rinsed, OR about 1 1/2 cups of freshly cooked black beans
2 tbsp. almond butter (for nut allergies, sesame seed butter or sunflower seed butter also work well)
2 cups of pitted dates, soaked for an hour and drained
1 cup cocoa powder
2 tbsp. coconut oil
1/3 cup coconut milk
1/4 tsp. sea salt
chopped nuts (optional)

Preheat oven to 350 degrees, and oil a 9×9 baking pan.
Throw all of the ingredients into a powerful food processor or blender. Blend until it makes a smooth, thick batter.
Add chopped nuts and pulse a few times, just so that they are distributed through the batter (optional)
Spoon the batter evenly into the pan.
Bake for 25 minutes, and then let it cool completely before you add the frosting.

Frosting
2/3 cup baked sweet potato (just bake a sweet potato in the oven or microwave until very soft, let it cool, cut it in half and scoop out the potato from the skin)
1/2 cup pitted dates, soaked for an hour and drained
1/4 cup cocoa powder
4 tbsp. almond butter (for nut allergies, sesame seed butter or sunflower seed butter also work well)
1/2 cup coconut milk or almond milk
1 tsp. of pure vanilla extract

In a food processor or blender, blend milk, dates, almond butter and vanilla extract, until smooth.
Add sweet potato and cocoa powder; blend until smooth and fluffy.
Use a spatula to spread the chocolate frosting on to the cooled brownies.
Ensure no one is looking, and proceed to lick the remainder of the frosting off of the spatula.
Sprinkle the frosted brownies with chopped nuts (optional).