BROWNIE
2 1/4 cup (405g) pitted Medjool dates
1 cup (120g) raw cacao powder
1 cup (120g) whole raw almonds
1 cup (120g) whole raw walnuts
1/3 cup (40g) roughly chopped walnuts (for mixing through)
1/4 cup (30g) raw cacao nibs (for mixing through)

TOPPING
3/4 cup (90g) raw cacao powder
1/2 cup (90g) Medjool dates
1/2 cup (125ml) full fat coconut milk
1/4 cup (55g) coconut oil, melted
1/4 cup warm water

ANOTHER TOPPING COULD BE
1 Cup dates, soaked for 30 min
1/4 Cup raw cocoa powder
1 Tbsp coconut oil
4- 6 Tbsp reserved soaking water from dates
1 tsp Vanilla
Pinch of Sea salt

2 1/4 cup (405g) pitted Medjool dates 1 cup (120g) raw cacao powder 1 cup (120g) whole raw almonds 1 cup (120g) whole raw walnuts 1/3 cup (40g) roughly chopped walnuts (for mixing through) 1/4 cup (30g) raw cacao nibs (for mixing through) 3/4 cup (90g) raw cacao powder 1/2 cup (90g) Medjool dates 1/2 cup (125ml) full fat coconut milk 1/4 cup (55g) coconut oil, melted 1/4 cup warm water 1 Cup dates, soaked for 30 min 1/4 Cup raw cocoa powder 1 Tbsp coconut oil 4 - 6 Tbsp reserved soaking water from dates 1 tsp Vanilla

FOR THE BASE

Place nuts in to your food processor with the exception of the walnuts for stirring through. Blitz to a coarse meal. Remove and set aside.

Add dates to food processor and blend the dates to a paste.

Add back in ground nuts with cacao powder and dates. Blend to form a brownie pebble like consistency that holds together when pressed between your fingers.

Add in cacao nibs and walnuts and pulse three times to combine.

Press mixture evenly in to a lined 8 inch square tray. It needs to be a few inches deep. Use a pastry roller to smooth the surface.

Place in the fridge whilst you make icing.

FOR THE ICING

Blend dates to a paste.

Add in coconut milk and cacao powder and blend to combine. Add in warm water and blend until smooth. Finally add in melted coconut oil. Process until smooth and glossy.

From start to finish the icing should only take 5 – 10 minutes depending on your food processor!

Pour icing over the brownie base. Return to the fridge to firm up for 3 hours or overnight.

Remove from the tray. Slice in to desired number of brownies. Store in a seal tight container in the fridge for up to 1 week or in the freezer for up to one month.

FOR THE SECOND POSSIBLE TOPPING
Soak dates in hot water for 30 minutes. After they have become soft, drain the dates but keep the soaking water. Combine the dates, cocoa powder, coconut oil, salt, and 4 Tbsp of the soaking liquid in a blender. Puree until the mixture is silky smooth, this may take some time. Add more soaking liquid as needed to achieved a spreadable filling. I used about 6 Tbsp but you may need more of less. I wouldn't recommend using more than 8 Tbsp as that might make the icing too runny.