RAW CHOCOLATE BROWNIE AND AVOCADO NICE-CREAM SANDWICH

Serves 10

For the raw brownie:

150 g (5 oz/1¼ cups) pecans
100 g (3½ oz/½ cup) pitted Medjool dates (or ordinary dates soaked in warm water)
50 g (2 oz/½ cup) unsweetened cacao powder or cocoa powder
50 g (2 oz) coconut oil • 1 tbsp maple syrup, to taste

For the avocado nice cream:

5 large banana, peeled and frozen • 2 medium sized ripe avocados
¼ lemon, juiced • 1 tsp vanilla extract
pinch of salt • 2 tbsp honey

For the chocolate shell:

55 g (2 oz/¼ cup) coconut oil, melted
1–2 tbsp maple syrup or honey • 2 tbsp unsweetened cacao powder or cocoa powder
a pinch of sea salt

There is no cooking involved in this lovely little recipe. So when the temperature soars in summer and the thought of turning on the oven reduces you to a melting puddle, fear not! This is one recipe you can whip up just using your trusty food processor.

To make the brownie, pulse the pecans into a powder in your food processor. Add the remaining ingredients and process until it all starts sticking together. Line a 20 × 30 cm (8 × 12 in) baking tin with baking parchment. Press half of the brownie mixture evenly into the tin, either with your hands or the back of a spoon. This will be the bottom half of your sandwiches.

To make the avocado nice cream, blend the bananas, avocados, lemon juice, vanilla extract, salt and honey in a high speed blender or food processor for 1 minute, until smooth, creamy and the consistency of soft-serve ice cream.

Spread the nice cream onto the brownie layer then put the tin in the freezer for a few hours until the nice cream has firmed up. Press the remaining half of the brownie mixture on top of the nice cream layer, then return to the freezer for at least two hours, to firm up.

To make the chocolate shell, simply whisk all the ingredients together until smooth. Pour the chocolate shell mix into a tall glass (this will make dipping the sandwiches much easier).

Take the tin out of the freezer and lift the brownie and nice-cream sandwich out onto a chopping board. Cut into slices and then dip each slice into the chocolate coating. Pop the coated slices on a tray lined with parchment, then put into the freezer for one last time so that the chocolate hardens. Before serving, let them thaw for 10–15 minutes.

These are best eaten within a couple of days, although they will keep for up to a couple of weeks. Wrap them well in cling film (plastic wrap) to keep the ice crystals away and to ensure the avocado stays green.