• Line an 8-inch (20 cm) square pan (or similar sized pan) with parchment paper.

Making the brownies:

• Add the pecans to a food processor. Process until the mixture resembles coarse crumbs. If you'd like your brownies to be chunkier, skip this step and process the pecans with the rest of the ingredients.
• Add the dates and cocoa powder. Add any optional ingredients if desired. Process the mixture until it forms a soft dough.
• The texture of your dough will depend on how moist your dates are. If it's too dry, add a dash of water or dairy-free milk and process again. If it's too sticky, add more nuts and process again.
• Scoop out the mixture into your lined pan. Use a spoon to flatten the surface. At this stage, you don't have to clean your food processor.

Making the avocado chocolate frosting:

• Add all the frosting ingredients to your food processor. Process until smooth and there are no lumps of avocado.
• Spread the chocolate frosting on your brownies. Decorate if desired.
• Optional: Chill the brownies in the fridge for at least 10 minutes.

To serve:

• Use a sharp knife to cut the brownies into around 16 bars. The brownies can be kept in an airtight container at room temperature for a couple of hours, in the fridge for up to 3 days or in the freezer for 3 months.