These raw chocolate brownies with avocado frosting feel so decadent but are made from completely unrefined, raw vegan ingredients. I seem to be on a bit of a raw streak at the moment, not intentionally, it is just what I’m craving. The base of this recipe was dreamed up whilst attempting revise for a recent interview. Thankfully the whole process took less than half an hour as there was no cooking involved so once my cravings were satisfied I could get on with the job at hand. Recipe adapted from Food Loves Writing (who adapted it from Not Quite Nigella). Feeling the blogging love! Makes 8 – 10 brownies.

Brownie Base

• 100g/ 1 cup walnuts
• 100g/ 1 cup pitted dates
• 2-3 tbsp/ 30g/ ¹⁄3 cup cocoa powder
• 1 tbsp Raw Virgin Coconut Oil

Avocado Frosting

• 1 Avocado
• 2-3 tbsp Maple Syrup
• 2 tbsp cocoa powder
• 1 Tsp Vanilla Extract
• ½ Tsp Cinnamon
• Pinch of Sea Salt
• Handful Hazelnuts/ Almonds

Brownie

1. Using parchment paper or cling film line a small shallow dish hanging off the sides so you can lift it out when the brownies are done.
2. In a blender or food mixer combine the walnuts, dates, coconut oil and of cocoa powder until the mixture looks like soil. Compress the mixture into your lined dish.

Chocolate Avocado Frosting

1. Combine avocado, maple syrup, cocoa powder, vanilla extract, cinnamon and salt in a blender or food processor and blend until smooth (no need to wash the bowl).
2. Spread mixture over the brownie layer.
3. Roughly chop the hazelnuts or almonds and sprinkle over the chocolate avocado frosting.

1. Freeze the brownies for 30 minutes to an hour. Lift the brownies out of the dish using the parchment or cling film.
2. Slice and serve.

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