GOOD TO HAVE: food processor or high-speed blender, parchment paper,
small baking tray (about 24 x 18 cm) or tupperware container, spatula,
1. Chop dates roughly and add them together with almonds to a food processor or high-speed blender. Blend until you get small chunks. Cut chocolate roughly and add it with all other ingredients (except water) and blend well. Make sure to scrape down the sides from time to time and blend again until everything is well combined. Add water if the mixture is too dry and if too liquidy more nuts. Pulse until dough begins to form a sticky ball, then transfer the batter into a small parchment-lined baking tray or tupperware container.
2. Either use your hands or a spatula to press down the mixture until you get a flat even block (about 2-3 cm high). Then cover with another sheet of parchment paper, again use your hands or a spatula to press down even more and smooth out the surface. Refridgerate for a at least an hour until it is solid.
3. In the meantime melt coconut oil for the ganache. Cut avocados in small chunks and add them together with melted coconut oil and agave syrup to your food processor. Blend (for about 2-3 min) until you get a smooth creamy texture. Then add raw cacao powder and blend again until you're happy with the consistency and there are no more avocado chunks left. (at least for 5 min) Stop from time to time and scrape down the sides. Set ganache aside.
4. Remove bars from the freezer and transfer onto a cutting board. Cut off uneven edges, divide into brownie-sized pieces and spread ganache (about 2 cm high) on each brownie. Use almond butter and drizzle over your brownies. Cut ichoc jungle bites roughly and sprinkle on top. Repeat with remaining pieces. Place bars on a cooling rack or parchment paper to set. Enjoy and keep leftovers refrigerated! They last for about a week!