The prior night, submerge the dates in water and create overnight oats.

Refrigerate both overnight.

To make overnight oats: Add 2 tbsp of water to the oats and stir. If they seem too dry, add another tbsp. Cover and refrigerate overnight. Stir the next day; should be pasty.

On cooking day:

Preheat oven to 350F. (Or don't if you plan to freeze them as a no-bake dessert)

Line a 4-inch by 8-inch loaf pan with parchment paper.

Stir up the oats. You want a pasty texture - add water if they seem too hard or crumbly but not too much. You don't want watery oats.

Rinse and pit the dates.

Use either canned or cook a large sweet potato, pierced and wrapped in a paper towel, in a microwave on high for 5 minutes or more depending on the size. Remove, peel and process or blend up sweet potato until creamy. Add a few tsps of water if necessary.

Blend up the sweet potatoes with the dates first. Add in the oats and blend again. Add in the almond flour and cacao powder. If the mixture seems too dry, add in a bit of water. You want a stiff batter, not pourable, more like spoonable.

Taste the batter. If it is not sweet enough for you, you can add a tbsp of either coconut palm sugar or maple syrup.

Pour the mixture into the lined loaf pan, and, if baking, put it in the oven for about 20 minute or until dry on the surface. A knife may or may not come out clean; this is a fudgy brownie.

If you are making it no-bake, set covered pan in freezer for about 2 hours before slicing.Store the baked version in the refrigerator for about 3 days. After that they begin to dry out. The frozen version can last much longer.