Raw Brownies with Chocolate Icing of Pure Amazingness
Who doesn't love raw brownies?! It’s something about the buttery-nuttiness of the walnuts combined with the deep sweetness of the dates in the base, and something about the silkiness of the rich icing which, straight from the freezer, is never solid yet always soft and sweet… everything is perfectly balanced. And please, don’t let the avocado scare you. All it contributes is a creamy richness to the icing.
1 cup (110g) walnuts
1 cup (150g) medjool dates, pitted
1/3 cup (30g) cocoa powder (raw, if that’s how you roll)
40ml raw leatherwood honey or agave nectar
30ml cocoa powder
2 teaspoon vanilla extract
1. Combine walnuts, dates, and the 1/3 cup of cocoa powder in a food processor and process until the mixture, according to the original recipe, “looks like potting soil”. Pat this into an 20cm x 20cm (8inch x 8inch) pan. (I actually just patted it out into a square of about the thickness I wanted in a much bigger tin. S’all good. The mixture ain’t going nowhere!)
2. With a blender or handmixer (I actually used the food processor again, which explains why there were tiny flecks of avocado in my icing at the end…), blend the avocado, honey or agave, second lot of cocoa, vanilla, salt, and cinnamon until smooth.
3. Spread the icing over the brownie base, then put in the freezer for about an hour to set. No matter how long the brownies stay in the freezer, they never become rock-hard. I think mine lasted about 4 days in the freezer? And they were just as swoon-worthy on the last day as they were on the first.
4. I want more.