In a food processor fitted with an S-blade, process the almonds until nicely ground. It won't be as finely ground as store-bought almond meal, but a little coarser. Don't process too long or you'll have almond butter.

Add the dates, cocoa powder, maple syrup, vanilla and salt and process until a sticky dough forms. It should clump together easily when you press it together. If it doesn’t, add a bit more water or vanilla.

Place the dough between two Silpats or pieces of parchment paper and roll out to about 3/4 of an inch thick.

Unfrosted brownies can be kept in an airtight container at room temperature for up to a week, refrigerated for 2-3 weeks, and frozen for up to 3 months.

Put all the ingredients (using ¼ cup maple syrup) in a high-speed blender (or a small food processor) and blend until smooth. Taste and add up to another tablespoon of maple syrup (I always do).

The frosting yields 1 cup + 1/2 tablespoon. Spread the frosting over the brownies.

The frosting will harden in the fridge but you can still cut it once it's on the brownies. It will be too firm to spread once cold, so just gently reheat it if you need to spread it after it's been chilled.

It's best used on the day of making but can also be refrigerated in an airtight container for up to 2 days. The longer it sits, the more avocady it gets (it doesn't taste at all like avocado when you first make it). I only notice it after about 1-2 days. It freezes great so you can frost all your brownies and freeze what you don't want to eat right away.