Raw Hazelnut Chocolate Brownies (grain-free, dairy-free, vegan)

• Prep Time: 10 min
• Cook Time: 0 min
• Ready in: 10 min
• Yield: 5 2×3-inch frosted cakes

Ingredients

For the cake:

• 2 cups (254 grams) raw, unpeeled hazelnuts
• 1 heaping cup (172 grams) dates
• ½ cup (50 grams) Dutch-process cocoa powder
• ¼ cup (60ml) maple syrup (I used 3 tablespoons and it was fine)
• ½ teaspoon vanilla

For the frosting:

• 1 avocado (avocados come in all different sizes so I'll just say mine was 287 grams with the pit and 212 with just the meat)
• 6 - 7 tablespoons (88 - 103ml) maple syrup
• ¼ cup (28 grams) Dutch-process cocoa powder
• 1 - 3 teaspoons espresso powder (not instant coffee!)

Directions

1. In your food processor, process the hazelnuts until finely ground. Add the dates, cocoa powder, maple syrup and vanilla and process until a sticky dough forms.
2. Place the dough between two Silpats or pieces of parchment paper and roll out to about ¼ of an inch thick (or really, however thick you want it). Cut them however you like (I used 1½" circular cookie cutters) and form the excess dough into a ball, roll out again and cut out more shapes.
3. For the frosting, in the bowl of your food processor, combine all the ingredients until thoroughly combined and no chunks of avocado are left. It took me a few minutes to do this but it was possible. If it's not sweet enough, add more maple syrup.
4. The espresso flavor was really light even with quite a bit of powder, but I still liked the difference it made. Add the frosting to the cake and store in the fridge.