1 cup pecans (250 mL)
1 1/2 cups dates (375 mL)
1/2 cup cocoa powder (125 mL)
3 tbsp. honey (45 mL)

Chocolate Icing

1 cup dates (250 mL)
1/2 cup hot water (125 mL)
1/4 cup cocoa powder (60 mL)
1/4 cup coconut oil (60 mL)
A cross between fudge and brownies but with no sugar or flour added!


1.Base: Place pecans in a food processor (or high speed blender) and process until the pecans become small and crumbly. Add dates and porridge oats to the pecans and process again until the mixture sticks together and the dates are well processed. (If you are not using a high speed blender you may need to transfer mixture to a bowl and hand mix in the remaining ingredients). Add the remaining ingredients and process again until the mixture turns a dark chocolaty brown. Stop processing before it gets to buttery. Put the mixture into an 8″x8″ baking pan and press down firmly with your hands.
2.Icing: Place dates and hot water in a high speed blender. Let them sit for about 10 minutes to soften the dates and water is warm. Add remaining ingredients and blend until it is velvety in texture. Spread icing over the brownie base and refrigerate a minimum of 2 hours before serving.
3.Brownie freezes well.

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