Mmmmmm, gluten free, no bake, brownies. Omgosh. So delicious.
1/2 cup walnuts
1/2 cup pecans
1 cup dates
1/3 cup cacao powder
2 tablespoons coconut water or water
For the frosting:
1/2 avocado - mashed
5 tablespoons maple
1/4 cup cacao powder
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
pinch of sea salt
Line a 9-by-5-inch loaf pan with parchment paper, letting a few inches of excess hang over the sides for easy removal. Combine walnuts, pecans, dates, and ⅓ cup cacao powder in a food processor. Pulse until the mixture is crumbly; Add 2 tablespoons water and pulse until the mixture sticks together. Transfer mixture into prepared pan and pat down firmly. Set aside.
Place avocado, maple syrup, ¼ cup cacao powder, vanilla, cinnamon, and salt in the food processor. Pulse until smooth. Spread mixture evenly over the brownie layer. Place in freezer for 30-60 minutes or until firm.
Using the parchment paper, lift the brownies out of the loaf pan. Slice into pieces and enjoy. Store in refrigerator or freezer.