Chocolate stacked frosting brownie

THIS...IS...SO... DELICIOUS! This chocolate stacked frosting cake should be enjoyed on an extra special evening - like the 4th of July (in America this a special evening as it is independence day!)

This brownie is raw so can be enjoyed by both vegans and raw vegans!

Sticky Messy chocolate!

Ingredients 

(Serves 3) 

For the Base

• 4 dates 
• 20g of raisins 
• 2tbs of cacoa powder/ cocoa powder (although it no longer is raw) 
• 2tbs of carob powder
• 20g of almonds
• 15g of walnuts 
• 3tbs of maple syrup/ honey 
• 1 stevia/ truvia packet 
• 2 tbs of coconut flour
• 2 tbs of jumbo oats 
• Optional: 1 tsp of ground ginger (for a ginger frosting brownie)

For the frosting 

• 1 medium VERY RIPE avocado (It should be mushy as it is coming out of its skin! - If it isn't ripe then it won't be as creamy and may give a slightly bitter taste) 
• 1 tbs of cacoa powder 
• 1 tbs of carob powder 
• 1 1/2 tbs of nut butter (I like hazelnut butter in this) 
• 3 tbs of maple syrup 

Method 

1. Mix all of the ingredients for the base in a food processor until smooth (or desired texture - I like mine slightly chunky!)  
2. Press the ingredients into a small rectangular baking tin as a mould 
3. Put the base in the fridge while your making your frosting 
4. Put you frosting in a food processor and blend until very smooth (like frosting) 
5. Take out the base from the fridge and cut it in two on the first half spread the half of the frosting mixture over it 
6. Stack the second of the base on top of the frosted half. 
7. Frost the top with the second half of the frosting and cut into 3 brownies (or 5 small brownies) 
8. I garnished mine with desiccated coconut and strawberry powder

Enjoy!