Ingredients
Scale
Brownie Base:
- 1 cup pecans
- 1 cup almonds
- 1/4 cup cocoa powder
- 10 medjool dates, 8 ounces, pitted
- 1 Tablespoon vanilla extract
- Pinch of sea salt
Fudge Frosting:
- 1 just ripe avocado, peeled and pitted, see notes
- 1/4 cup cocoa powder
- 1/4 cup maple syrup, I used Grade A amber
- 2 Teaspoons vanilla extract
- 1 Tablespoon cacao butter, melted
- Flaked sea salt to sprinkle on top
Instructions
- Place the pecans, almonds, cocoa powder, and dates into a food processor, and process until your desired texture is reached. We both like a fairly smooth brownie base with little bits of crunch. When you have the texture you’re looking for, add the vanilla extract and sea salt, and process again until a very stiff brownie dough forms.
- Line an 8″x8″ baking pan with plastic wrap or parchment paper, you can also use a cookie sheet (just spread the brownie base on 1/4-1/3 of the pan). Pat the brownie dough into the pan, smoothing it with a spatula until it’s a fairly even 1/2″ thickness. The thickness is completely up to you, if you like a thicker brownie, just use a loaf pan.
- For the frosting, add all the frosting ingredients into a food processor and process until completely smooth, scraping down the sides as needed.
- Smooth the frosting over the brownie base in a swirl pattern, and sprinkle with flaked sea salt just before serving.
Notes
I used raw un-toasted nuts for this recipe to let the chocolate flavors really shine through.
For the avocado, it’s always best if the avocado is just barely ripe for dessert recipes. The riper the avocado, the stronger it’s flavor becomes.
- Prep Time: 20 mins