1 ½ cups raw walnuts
12 pitted medjool dates
1/3 cup cacao powder
½ teaspoon vanilla
Set aside ¼ cup walnuts and set aside. Place remaining walnuts in food processor and process until finely ground. Add remaining ingredients and process until well combined. Press mixture firmly into small pie pan or 8 x 8 brownie pan. Chill at least two hours before serving.
1 cup raw cashews (soaked for about two hours)
2 tablespoons pure maple syrup or agave
1 tablespoon coconut oil
1 teaspoon pure vanilla extract
Water for thinning (if needed)
Blend all ingredients until smooth. Drizzle in small amounts of water to reach desired consistency (do not exceed 1/4 cup). Spread on top of brownies and refrigerate for at least two hours. Frosting will harden slightly upon chilling.