For the brownie bites
- 3 cups pecans
- 2 tbsp almond butter
- 1/4 cup agave
- 1/4 cup cacao
- pinch of quality salt
For the frosting
- 2 cups cashews
- 2 tsp vanilla
- 1/4 cup agave
- 1/2 cup water
- food processor
- pastry bag, cone, press, etc.
- optional: high speed blender
For the frosting:
Dump cashews into the food processor/blender and process into a fine flour.
Add in vanilla, agave, and half of the water into your processor/blender.
Because this frosting is going to be thick, it can be hard to get it all mixed up by the blades.
Add in more and more water (no more than 1/2 cup) to thin it out and pause every few seconds to mix things up by hand.
Once you have the frosting mixed up, fill up your pastry bag, cone, press, etc. and set it in the fridge to firm up.
For the brownie:
Dump the pecans into your food processor and process them down to a fine flour, then until it stops moving – some of the pecans will break down and release their oil and they will start to clump and turn into pecan butter…yes! Give it a stir by hand then toss in the rest of the ingredients.
Continue to process until the mixture forms a solid ball and transfer to a bowl and give the dough one more good stir by hand to make sure it is mixed well.
Grab a small amount of dough and roll into a ball with your hands. Press the ball down with your thumb to flatten it out, making an impression in the middle.
Place the brownie onto a plate and prepare the rest of the dough in this fashion.
Next, take the frosting out of the fridge and fill up the indentation of each brownie with a “healthy amount” of frosting.
Put into the fridge for thirty minutes to firm up.
Devour and enjoy!