Bake 2 medium sweet potatoes (skins on, poke a few holes around with fork) for 1 hour until soft and let cool completely (overnight is preferable as it helps with the caramelization)
reheat oven to 400° F (200°C) and line a 9"x9" baking tin with parchment paper.
n the bowl of a food processor, add the sweet potato flesh (skins removed), soaked dates, vanilla, and plant milk and process until completely smooth, about 2 minutes.
In a separate large bowl, sift and combine the oat flour, cocoa powder, sea salt, baking powder and baking soda and then add to the wet ingredients in the food processor. Process once again until a completely smooth batter forms.
Transfer the batter into the lined baking tin, smooth into an even layer and bake for 22 to 25 minutes, until slightly firm to the touch.
Let cool completely -- in the meantime make the chocolate sauce: in a small bowl whisk together all the sauce ingredients until it forms a shiny liquid mixture. Pour over the brownies and smooth out with a spatula. Cut into 9 even squares and enjoy!
