Raw Brownies With Avocado Icing- Vegan Mofo Day 29

We are going away this weekend and I just discovered that we won't have wifi so am posting this in advance, but guess I won't be able to catch up all of your lovely blogs until I get back. Anyway this is the one of the desserts I am taking. I chose this one because I could make it last weekend and keep it in the freezer which is perfect and because I had to blog in advance I had to have small taste test of course.

I did find the bottom of it it be a bit crumbling as shown in the picture but aside from that this recipe is great. I used a mixture of walnuts and macadamia nuts because I ran out. When I was making the icing I thought you could taste the avocado but once its together I don't think you would ever guess. It's quite rich, so you only need small squares!

Raw Brownies with Avocado Icing from Wayfaring Chocolate

Adapted from Motherhood, marriage and other rides. Makes 12.

• 1 cup (110g) walnuts
• 1 cup (150g) medjool dates, pitted
• 1/3 cup (30g) cocoa powder (raw, if that’s how you roll)
• 1 avocado
• 40ml leatherwood honey or agave nectar
• 30ml cocoa powder
• 2 tsp vanilla extract
• dash salt
• dash cinnamon (I sprinkled it on top)

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” really doesn't look brownie type at all but don't worry! Pat this into an 20cm x 20cm (8inch x 8inch) pan.

2. With a blender or handmixer blend the avocado, honey or agave, second lot of cocoa, vanilla, salt, and cinnamon until smooth. Like Hannah I used a food processor too.

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.

We are going away this weekend and I just discovered that we won't have wifi so am posting this in advance, but guess I won't be able to catch up all of your lovely blogs until I get back. Anyway this is the one of the desserts I am taking. I chose this one because I could make it last weekend and keep it in the freezer which is perfect and because I had to blog in advance I had to have small taste test of course.

I did find the bottom of it it be a bit crumbling as shown in the picture but aside from that this recipe is great. I used a mixture of walnuts and macadamia nuts because I ran out. When I was making the icing I thought you could taste the avocado but once its together I don't think you would ever guess. It's quite rich, so you only need small squares!

Raw Brownies with Avocado Icing from Wayfaring Chocolate

Adapted from Motherhood, marriage and other rides. Makes 12.

• 1 cup (110g) walnuts
• 1 cup (150g) medjool dates, pitted
• 1/3 cup (30g) cocoa powder (raw, if that’s how you roll)
• 1 avocado
• 40ml leatherwood honey or agave nectar
• 30ml cocoa powder
• 2 tsp vanilla extract
• dash salt
• dash cinnamon (I sprinkled it on top)

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” really doesn't look brownie type at all but don't worry! Pat this into an 20cm x 20cm (8inch x 8inch) pan.

2. With a blender or handmixer blend the avocado, honey or agave, second lot of cocoa, vanilla, salt, and cinnamon until smooth. Like Hannah I used a food processor too.

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.