Cake
1 ripe avocado
1 cup (275g) cold sweet potato puree*
½ cup unsweetened apple sauce
¼ cup date paste
1 tsp pure vanilla extract
4 eggs
1/4 cup coconut flour
2 tbsp arrowroot flour
½ cup cacao powder
1 tsp dried ancho chile, finely chopped
½ tsp Himalayan or unrefined sea salt
1 tsp baking soda
½ cup pecans, coarsely chopped
Icing
¼ cup date paste
½ cup all natural halzelnut butter
¼ cup cacao powder
2 tbsp unpasteurized honey
½ cup full fat canned coconut milk
Generous pinch Himalayan or unrefined sea salt