Blend brazil nuts and dates in a food processor until you achieve a chunky couscous like texture, then add coconut, cacao powder and salt and blend again until combined.
Add avocado and vanilla, and blend on low until fully combined but still retaining some crunchy chunky texture from the nuts.
Finally, add the freeze dried cherries and pulse gently to mix through until they are slightly crushed but still visible.
Press the mix into a lined tray, then sprinkle with the additional cherries and desiccated coconut, pressing lightly so they set in. Place in the freezer for one hour to set, then slice and serve.
Notes
Keep this slice in the freezer for a firm cold chewy texture (my favourite). It will also store happily in the fridge for over week, for a softer fudgier option.
If you’re planning to take the slice out and about (in lunches etc), you can also add 4 tablespoons of melted cacao butter in the avocado step, which helps to keep it solid and also gives it a delicious rich chocolatey flavour.
I've added some coconut sugar to this brownie, to give it just a hint of sweetness. Without, however, the brownie still tastes lovely, but is only very modestly sweet (great for kids). If I'm making this for Mila I do the date only version, if its for Tony and I, I'll add the extra coconut sugar (and often the melted cacao butter too) - pure decadence.
Nut-free: To make a nut free version of this, replace the brazil nuts with watermelon seeds (you can order them from our online store here). Alternatively sunflower seeds also work well (you can order those here).