1 cup cooked quinoa
1 cup pitted dates
1/4 cup cocoa powder
2 tablespoons almond butter
1 teaspoon vanilla extract
1/4 cup peanut butter (or 2 tbsp. almond butter & 2 tbsp. tahini)
2 tablespoons maple syrup
1 tablespoon coconut butter (melted)
Preheat your oven to 350. Blend up all brownie ingredients in a food processor or blender until incorporated and smooth. It will be thick. Using a spatula, spread into a small baking dish (I used one of those little rectangle Pyrex® containers). Mixture will be very sticky. Bake for 20 minutes.
While brownies are baking, stir together the frosting ingredients in a small bowl. It will be ready to spread on the brownies shortly after they come out of the oven. Store in the fridge or freezer.