This recipe is courtesy of Wayfaring Chocolate with some modifications and instructions for the Thermomix
  • 1 cup (110g) walnuts (or pecans, macadamia)
  • 1 cup (150g) medjool dates, pitted
  • ⅓ cup (30g) raw cacao powder
  • 1 ripe avocado (pick one that is gives easily when pressed, no harder)
  • 40ml rice malt syrup or preferred sweetener (I used a bit of honey)
  • 2 tbsp raw cacao powder
  • ½ vanilla pod, scraped
  • pinch of salt
  • ¼ tsp cinnamon
  1. Place walnuts, dates and cacao into TMX bowl and blitz on Speed 6 for 10 seconds. You should see a mixture that resembles potting mix. If not, blitz again on Speed 6 for a few more seconds.
  2. Pour mixture into a small cake or brownie pan (lined if preferred) and using the back of a large spoon or something similarly flat, press down on the mixture until compressed. Set aside.
  3. Clean TMX bowl (not necessary but it will ensure frosting is smooth) and place avocado, syrup/honey, cacao, vanilla, salt and cinammon into TMX bowl. Mix on Speed 4 for 5 seconds. Scrape down side of bowl and blitz again for same time frame. Repeat until you do not see the green of the avocado anywhere and the frosting is largely smooth.
  4. Spread frosting over the top of the first mixture, cover pan with wrap and place in freezer for at least an hour to set.
  5. Remove from fridge and cut into slices. Allow to get to room temperature before serving, or store remainder in fridge.
  6. According to Hannah, the brownies can remain in the freezer without actually freezing (almost no water content in the brownies!) so only remove when ready to eat :)
Recipe by Gastromony at