Raw Hazelnut Chocolate Brownies

I found this recipe on The Wannabe Chef last week and made them the next morning. I just couldn't wait. Evan's picture just made them look so sinful!

Ingredients:

For the cake:

• 2 cups (254 grams) raw, unpeeled hazelnuts 
• 1 heaping cup (172 grams) dates
• 1/2 cup  (50 grams) cocoa powder
• 1/4 cup (60ml) maple syrup (I used 3 tablespoons and it was fine)
• 1/2 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 (88 - 103ml) tablespoons maple syrup
• 1/4 cup (28 grams) cocoa powder
• 1 - 3 teaspoons espresso powder (not instant coffee!)

Directions:

In your food processor, pulse the hazelnuts until it's a fine flour. Add the dates, cocoa powder, maple syrup and vanilla and process until a sticky dough forms. Place the dough between two Silpats or two sheets of parchment paper and roll out to about 1/4" of an inch thick (or really, however thick you want it). With a sharp knife, cut the dough however you like (I used 1 1/2" circular cookie cutters) and form the excess dough into a ball, roll out again and cut out more shapes. 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. If it's not sweet enough, add more maple syrup. 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 brownies, garnish with crushed hazelnuts and store in the fridge. Yields about 12 of the brownie towers you see above. 

Source: Chocolate Hazelnut Cake {Raw/Vegan} - The Wannabe Chef

Hope you Enjoy and Have a Great Time Making!
 Let me know how your family likes it, my Linas loves it, too!

Linas & Lana