While finishing tonight’s dinner of AFR’s Cauliflower Ricotta & Spinach lasagna, (post coming soon!) I had this brainstorm of an idea for dessert.

I used banana, topped with vanilla bean coconut ice cream, and one of the raw, vegan brownies I made last night using this recipe, drizzled with some yummy, caramelly, raw agave syrup.

The recipe for the brownies was super easy. 1 cup walnuts, 1 cup dates, and 1/4 cup raw cacao powder.

After processing until everything is well combined and crumbly, you press it into a small dish and freeze to firm up. (About 30 minutes should do it.) Then slice. I made 12 little tiny brownies. They’re definitely bittersweet and rich.

They were really perfect in the sundaes!