CHOC RASPBERRY TOPPING
1For the brownie: blitz your almonds and walnuts in a food processor until they resemble a rough flour. Add your cacao powder, salt and dates and blitz until dense and sticky. It may be worth chopping your dates slightly and adding them to your food processor bit by bit.
2Press mixture down firmly onto a square 18cm x 18 cm brownie tin lined with baking paper and set aside
3For the topping: in a bowl mix together all your ingredients until well combined. It should resemble a thick sauce. Gently fold in your raspberries and mix until well coated in sauce
4Pour your sauce mixture over your brownie base and smooth out with a spatula. You can sprinkle a few extra raspberries on top for looks
5Freeze for about 4 hours until set
6Once set cut into square and serve