Raw Brownie

Cake Ingredients:

2 cups pecans, walnuts, pistachios or cashews (unsalted) [I've also used 1 cup hemp seeds & 1 cup nuts of your choice]
1 cup pitted dried cherries
⅛ tsp sea salt
⅛ tsp lemon zest
2 tsp vanilla extract
1 large avocado, roughly chopped
½ cup cocoa powder

Frosting:

3 large avocados
⅛ tsp sea salt
½ cup cocoa powder
½ cup agave nectar, add more to taste

Directions:

Active time: 40 minutes
Total time: 3 hours, 40 minutes

In a blender, mix the cake ingredients, then pat down in an 8-inch square baking pan.

Puree all frosting ingredients in a blender and spread on the cake base.

Cover and freeze at least 3 hours. Cut into 2-inch squares and serve cold.

Hope everyone enjoys my version of the fabulous Heirloom Restaurant's raw brownie. I love the ones from Heirloom but I don't travel out that way often enough.