PKD Recipes

Ingredients
⅓ C. pecans
⅓ C. almonds
1 C. medjool dates, pitted
1 C. carob powder

Icing
⅓ C. carob powder
1 avocado
2 Tbsp Tupelo honey
2 tsp vanilla extract
pinch Himalayan salt
½ tsp ground cinnamon

Preparation
Combine pecans, almonds, dates, and the carob powder in a food processor and process until the mixture is finely chopped and well combined. Pat this into an 8 inch square pan lined with parchment paper.
Clean the food processor to make the icing. Scoop in your avocado, honey, the carob powder, vanilla, pinch of salt, and cinnamon. Process until smooth, thick, and luscious. Adjust to taste with more honey or carob. Spread the icing over the brownie base, then put in the freezer for about an hour to set before cutting into squares. Store in the freezer, but try to take each brownie out of the freezer for about 15 minutes before you eat it. The flavors come through best when the brownie (and icing) have been able to thaw a bit.