Guilt Free Fudge Brownies

I made these with a few ideas in mind, so ingredients are estimates and some items are added. Trial and error. If the 1/2 cup honey is too sweet, I guess you can just add a bit less. For extra nutrients, you could always add some chocolate flavoured protein powder too. I think I will try that next time.

For the base:
Medium heat in a small pot, melt roughly 3/4 cup unsweetened peanut butter, a small drop of almond extract, a pinch of salt, 1/3 cup coconut oil, 1/2 cup honey and a dash of cinnamon. Allow to melt, remove from heat, then add about 1 1/2 cups large oats, 1/3 cup unsweetened coconut, 1/3 cup cocoa powder, handful of raisins and a sprinkle of chia seeds.

Put mixture in a brownie dish and flatten.

For the icing:
In a food processor , puree 1 cup of pitted Medjoul dates, with a squeeze of agave nectar and a few tbsps of cocoa powder. You can adjust the sweetness with more agave and get the texture you want with a few drops of water at a time. Pulse in a couple of handfuls of walnuts.

Put icing on top of the base. 

Refrigerate for 20 minutes, then dig in. 

Moolicious!