Raw Paleo Brownies with Chocolate Mousse Frosting

It was like waking up from a dream. I took a bite of a chocolate-coconut date bar, and then another: these are amazing, I remember thinking. I was a sophomore in college and it was the first time I had made something like this. Up until that day, it was all brownies and cookies for dessert (an occasional cupcake thrown in). Something had inspired me to make a healthy version (not really sure what). It was easy, something that I remember being surprised by. Honestly, it was easier than making regular brownies, because all I had to do was pop everything in the food processor and press it into a pan.  

Chocolate-coconut bars were the first “real food” dessert recipe I think I ever made, intentionally at least. It was revolutionary, as evidenced by this blog. Today, fruit and nut bars are a dime a dozen at the grocery store and even more easily found online, but this recipe still stands out at me as “the one.”  

Over the years I’ve mixed things up, trying out different nuts, drizzling the bars with chocolate, or the ultimate treat: topping them with an avocado mousse frosting and a sprinkle of cacao nibs These are decadent. They are a fruit nut bar that feels like so much more. They are rich and sweet but honest and whole, still made only with clean ingredients. After you eat a bit of this bar, you’re going to feel the difference: it tastes like a guilty pleasure but there’s no crap in there!  

Raw Brownies with Chocolate Avocado Mousse Frosting

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

The chocolate-coconut bars are easy to make and no-bake! They get the ultimate treatment with a layer of creamy chocolate mousse frosting.

Serves: 9   |    Total Time: 20 minutes

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Ingredients:

• 1 cup dried, pitted dates (I used med jool)
• 1 cup dried figs (remove stems)
• 1/2 cup desiccated coconut
• 1/4 cup unsalted cashews
• 1/4 cup cacao nibs
• 1/2 cup unsalted pecans
• 1/4 cup cocoa powder
• 1/16 teaspoon salt
• 1/4 teaspoon vanilla extract


For the frosting:
• 1 ripe avocado (or 1/2 of a very large avocado)
• 1/4 teaspoon vanilla extract
• 2 tablespoons melted coconut oil
• 1/4 cup honey (try 2 tablespoons if you prefer a lesser that is not very sweet, you can always add more as you go)
• 1/4 cup cocoa powder
• 1/16 teaspoon salt
• 1/4 cup cacao nibs for topping brownies

Directions:

1. Place dates, figs, coconut, cashews, pecans, 1/4 cup cacao nibs, 1/4 cup cocoa powder, salt, and vanilla extract into the bowl of a food processor. Pulse until stick crumbs form and begin to climb together. When you pinch the mixture between two fingers, it should easily stick together.
2. Fit a 9x9 pan with parchment paper and pour fruit nut mixture into pan. Use your fingers to press the mixture into a single, even layer. Cover and place in fridge.
3. Now, make the frosting: Place avocado, vanilla extract, coconut oil, honey, cocoa powder, and salt in the bowl of a high-speed blender (you can use a food processor, but you will need to scrape the sides frequently to get everything incorporated well). Puree mixture, scraping the sides of the blender as you go to ensure everything is incorporated and no green chunks of avocado remain. Feel free to taste for sweetness and add more honey as desired.
4. Once frosting is completely smooth, spread in a single layer over the brownies. Sprinkle with cacao nibs and allow to set in the fridge for 30 minutes. Slice into 9 squares and serve, or cut into small 1-inch bites if you prefer.