Raw Brownies with a Raspberry Cacao Ganache

Directions

1. In a food processor, pulse the walnuts only until they are coarsely chopped then transfer to a medium sized bowl. Do the same with the hazelnuts, adding them to the walnuts once chopped. Following with the almonds, but pulse the almonds until they are a finer meal, transfer to the bowl. In the same food processor, add the dates, the cacao, as well as the juice and pulp mixture from half of the orange. Pulse until the dates begin to break apart. Add in about half of the mixed nuts and flax seeds, along with remaining orange juice and pulp, continue pulsing until you have a mixture that resembles dark chocolate cake batter. Scoop the batter mixture into the remaining nuts and fold until fully incorporated. Line a square baking dish with parchment paper, scooping the brownie batter in and smoothing out the top as best you can.
2. Using a smaller food processor (or wash the one used for the base), blend all ganache ingredients together. Expect the chia and raspberry seeds to supply texture, but otherwise you want it to be smooth. No berry chunks. Top the brownie base with the raspberry ganache, and pop in the freezer to set for an hour or so.