Chocolate and tahini raw brownies
- 100 g almonds roasted
- 60 g walnuts
- 40 g rolled oats
- 180 g dates previously soaked for minimum 1 hour
- 20 g cacao powder
- 50 g tahini
- 1 tablespoon agave if needed
- 1 medium avocado
- 2 tablespoons cacao powder
- 5 tablespoons agave
Place almonds in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor together with walnuts, rolled oats, cacao powder, and tahini. Process until mixture sticks together. Adjust sweetness by adding 1 tablespoon agave if necessary.
Spread the mixture into small cylinder silicone molds (50 mm). Place the brownies in the fridge for a couple of hours to allow them to set.
Place all the ingredients for the icing in a high-speed blender. Blend on high speed until the icing becomes creamy and smooth.
Before serving, you can give brownies a finishing touch with chocolate flakes and avocado icing.