Raw Brownies + Chocolate Avocado Frosting
Lightly Adapted from Not Quite Nigella
Makes one loaf pan of brownies or, 10 little brownie bites
Just as a bit of bonus info, this recipe, being that it utilizes all whole foods, is filled with all kinds of nutritional benefits. Walnuts are high in Omega-3s, known to control inflammation. Dates are not only an excellent source of fiber but also B vitamins. There are rich antioxidants in cocoa powder and honey, and the avocado is one of those really amazing sources of good monounsaturated fat, shown to be easily burned by the body for energy.
for brownie layer
1 cup walnuts
1 cup medjool dates, pitted
1/3 cup cocoa powder
3 to 5 tablespoons raw honey (you can adjust to taste)
1/4 cup cocoa powder
2 teaspoons vanilla extract
a hefty dash of cinnamon
a tiny pinch of salt
1. Make the brownie layer: Line a loaf pan with parchment paper, with extra paper hanging off the sides so you can lift it out when the brownies are done. Combine walnuts, dates and 1/3 cup of cocoa powder in a food processor and blend until the mixture looks like clumpy dirt or potting soil. Pat this mixture into a compact layer in the bottom of your lined loaf pan.
2. Make the frosting*: Combine avocado, honey, 1/4 cup cocoa powder, vanilla, cinnamon and salt in a food processor and blend until smooth. Spread mixture over the brownie layer in the loaf pan, creating an even layer on top.
3. Freeze the loaf pan for 30 minutes to an hour. Remove parchment from loaf pan, lifting the brownies out in one big piece. Slice and serve. Note the brownies will be slightly crumbly, so they are best eaten with a spoon or fork.
View original recipe here.