Chocolate Chip Blondies with Sweet Potato Frosting

Preheat your oven to 375°F (190°C). Spray a 9x4 baking dish with cooking spray and set aside. In a bowl, whisk together the wet ingredients for the blondies (cashew butter, unsweetened applesauce, monkfruit sweetener, maple syrup, vanilla extract, almond milk). In a separate bowl, whisk together the dry ingredients (almond flour, salt, baking soda, baking powder). Fold the dry ingredients into the wet mixture until just combined. Stir in the chopped Hu Kitchen gems. Pour the batter into your prepared baking dish. Bake for 25 minutes or until the center is set. Cool completely before topping with frosting.

For the frosting, combine the mashed sweet potato, melted Hu Kitchen gems, Nuzest chocolate protein, and 2-4 tablespoons of maple syrup. Whisk together until light and fluffy. Optionally, fold in mini chocolate chips.