Ingredients

For the brownie

• 2 cups raw pecans (or walnuts), processed into a flour
• 1 1⁄2 cups dates, soaked in warm water & drained well
• 2 Tbsp Mesquite (optional)
• 1⁄2 tsp Himalayan sea salt
• 2/3 cup raw cacao powder
• 1⁄2 cup coconut flour
• 1⁄4 cup rice malt syrup

For the frosting

• Flesh from 1/2 avocado
• 1⁄4 cup Mayver’s Smooth Peanut Butter
• 1⁄4 cup organic coconut cream
• 2 Tbsp coconut oil, melted double boiler style and set aside to cool
• 2-3 Tbsp rice malt syrup (adjust to your liking)

Method

1. For the brownie
2. For the frosting
3. Tip: Store in an air-tight container in the fridge for 3 days or in the freezer for up to 2 weeks.

This amazing recipe was provided by the lovely @panaceas_pantry

1. Combine all your brownie ingredients in a high-­speed food processor and pulse until uniform and clumping (it should look/feel like a dry dough).
2. Transfer mixture into a greased/lined tray (we lightly greased ours with coconut oil) and press firmly down, creating a flat base. Set in the fridge.

For the frosting

1. Combine all your frosting ingredients in a food processor, excluding the coconut oil and pulse until combined. Add the melted coconut oil and blend until very smooth.
2. Pour the mixture over your brownie and allow to set in the freezer for 1 hour.
3. Remove from freezer and using a hot, sharp knife, cut into 10 portions. Allow 20 minutes before serving.

Tip: Store in an air-tight container in the fridge for 3 days or in the freezer for up to 2 weeks.

This amazing recipe was provided by the lovely @panaceas_pantry