For the brownie mix
2 cups walnuts
1 cup pecans
1/2 cup raw cacao powder
1/2 cup coconut sugar
1/2 cup dates, chopped
1/2 cup dried figs, chopped
2 tbsp coconut oil
1 tsp vanilla
cup pecans, chopped

For the frosting
¾ cup dates
¾ cup maple or coconut nectar
1 cup raw cacao powder
1 tbsp mesquite powder
½ cup coconut milk
½ cup coconut oil
½ cup cacao butter


Place all the brownie mix ingredients (except half of the pecans) into a food processor and process until everything sticks together; avoid blending too much.

Add the chopped pecans and pulse a few times. Press the dough into a 9-inch pie dish.

To make the frosting, place dates and maple in a food processor or a high-speed blender and blend until smooth. Add the cacao powder, mesquite and coconut milk, and blend well.

Add the coconut oil and cacao butter in at the end and finish blending. If your frosting separates add 1 or 2 tablespoons of cold water and blend.

Pour over the brownie and place in a fridge or a freezer until set.