Raw Chocolate Raspberry Brownies

1. For the brownies, place the almonds in a food processor and grind down to a flour.
2. Add the dates, cacao powder, and vanilla and process until the dates are completely broken down.
3. Add the melted raw cacao and process to incorporate.
4. Press the dough into a plastic wrap lined small bread pan (about 3 inches by 4-5 inches) (Try doubling the recipe for an 8×8″ pan)
5. For the raspberry cream, blend all ingredients except the coconut oil in a high speed blender until smooth.
6. Add the oil and blend to incorporate.
7. Pour the cream over the brownies and spread evenly.
8. Chill in the freezer for 6-8 hours and then transfer to the fridge for at least 6 hours.
9. For the chocolate drizzle, sift the cacao powder into a bowl and add all the remaining ingredients, whisking to combine. (The mixture should be thoroughly smooth. If it starts to firm up or get too thick, set it over a bowl of hot water while whisking.)
10. Drizzle over the brownies.
11. Chill in the fridge for at least 1 hour.
12. Enjoy!

NOTES

Garnish with ground goji berries or frozen raspberries.
Slice into 8 pieces.