These Ferrero Roche Brownies are a treat. They melt in your mouth with rich dark chocolatey goodnes. You will want this recipe in your raw foods collection. Dairy free, Gluten free and the avocado icing sounds weird but its the best thing since sliced bread...
It keeps for a few weeks in your fridge and doesn't take anytime at all to whip up.
For the brownie:
3 cup toasted hazelnuts (If you want a cheaper option you can also use almonds.)
3/4 cup cacao*
2 cup pitted dates soaked in hot water for 5 minutes and then strained. Reserve 1/4 cup of the liquid.
1 tab maple
1 tbsp vanilla extract
For the "icing":
1/2 cup cacao*
1/2 cup maple syrup
1/2 cup coconut oil
1 cup hazelnuts, toasted and crushed, for topping
Place hazelnuts and dates in food processor and pulse till the dates and hazelnuts are blended. You want the mixture to stick together press a small scoop of the mixrure to test. If it crumbles add a little of the reserved date water until you achieve the mixture sticking together.
Add in cacao, syrup, vanilla, and pulse.
Line a lamington tray with nonstick paper and then pour brownie mixture into pan and use a spatula to smooth everything out.
Place pan in fridge; allowing it to set.
While brownies are setting, create icing.
Put the avocado in the processor with the cacao, syrup and oil to combine everything; it will appear like a delicious whipped chocolate mousse.
Pour icing overtop of brownies, using a spatula to smooth everything out and top with toasted hazelnuts place back in fridge ror an hour or two. Cut into squares.
I cut mine into 60 small squares. Each square is 100 calories. They haven't lasted longer than 10 days in my fridge, as in we eat them, but they would last for easily two weeks if you want them too.
cocoa* for cocoa I use a good quality Dutch cocoa from Coles.
Toasted: to toast you me hazelnut put them in a dry frypan on med- low heat and cook for 5 mins until just brown. Remove from heat immediately.