Directions

1. 1. Preheat the oven to 170??C (338??F) and line a square baking tin with parchment paper.
2. 2. In a large bowl, mix together the almond butter, melted coconut oil and maple syrup until a smooth paste forms. Add the remaining dry ingredients (except the chocolate chips) and stir well until all the ingredients are fully incorporated.
3. 3. Mix the chocolate chips and press the brownie mixture into the baking tin.
4. 4. Transfer to the oven and bake for 18 - 20 minutes only. They may look underdone when you take them out but once they have cooled they will firm up nicely. If you prefer your brownies to be drier and less gooey, you can leave them in for a couple of minutes longer.
5. 5. While the brownies are cooking, prepare your avocado frosting! In a food processor or blender, blend the ripened avocado with maple syrup and cacao until smooth and silky.
6. 6. When the brownies have cooled, coat them generously with the frosting. They must be completely cool or the frosting will melt off!
7. 7. In a small bowl, mix together the tahini, coconut cream, maple syrup, maca, and sea salt until smooth, and drizzle it over the frosted brownies.
8. 8. Cut into desired sizes and store in the fridge. They will keep for up to a week in the unlikely event that they last that long!