Base
1/2 c coconut flour
1/2 c almond flour
1/4 c coconut sugar
3 tbsp ghee
1/4 c water
Brownie
1 c mashed avocado
1/2 c coconut sugar
1/3 c cocoa powder
1/2 tsp baking soda
2 large eggs
1/3 c dry roasted peanuts
1 tsp vanilla
pinch of pink salt
Peanut Butter Frosting
1/4 c coconut cream *
2 tbsp coconut oil
1/2c peanut butter
4 tb coconut sugar
3 tbsp chopped roasted peanuts
*cream NOT coconut milk.
Grease and line a 8x8 inch tin and preheat oven to 180c
Mix the ingredients for the base together and press into the tin, put in the middle of the oven to bake for 10 minutes and set aside.
Throw all the brownie ingredients EXCEPT the peanuts, in a food processor and blend until smooth. Add the roasted peanuts and pulse until chopped.
Pour the brownie batter on top of the base and spread evenly then bake for 20-25 minutes.
While that bakes, whisk together the frosting ingredients or you can blend them in a food processor, leave to chill for at least 30 minutes in the fridge.
Once the brownie has completely cooled, spread the frosting on top until evenly coated then sprinkled the chopped nuts on top.
Slice and enjoy!