In a food processor with the S blade attachment, add all the raw brownies ingredients. The order has no importance.
Process on medium speed until all the ingredients come together, about 2-3 minutes. You may have to stop the food processor every 1 minute, scrape down the bowl and repeat until it forms a sticky and thick batter. It is ok if some bites of almonds are left, but they must be pulsed enough to form flour that brings all the ingredients together.
If it is too dry, adjust with 1 tablespoon of water at a time, or if it is too wet, add 1 teaspoon extra coconut flour.
Transfer the raw brownies batter into a brownies loaf pan covered with parchment paper. You can also lightly grease the parchment paper with coconut oil to make sure the batter doesn't stick.
Freeze the brownie while you prepare the frosting.
Raw brownies frosting
In a medium-size microwave safe-proof, add the coconut oil and sugar-free syrup.
Microwave by 30 seconds burst until the coconut oil is melted. If your coconut oil is already melted, you can skip this step and combine all the frosting ingredients.
Whisk in vanilla essence and unsweetened cocoa powder until it forms a shiny frosting with no cocoa powder lumps.
Remove the raw brownies from the freezer and evenly spread the frosting on top of your brownies using a spatula.
Bring the brownie back to the freezer for 10 minutes or until the frosting is half set.
Warm a knife blade under a flame or hot water. Dry the blade with a towel and slice the brownie into 16 brownies slices.
You can store your raw brownies in the fridge in an airtight container for up to 3 weeks
If desired, freeze the brownies slices in a plastic bag, don't stack them, or they will be difficult to unfreeze one-by-one. Defrost at room temperature for 1 hour and enjoy!
Net carbs: 2.3 grams per sliceNutrition panel is for one brownie slice, including topping and using sugar-free maple-flavored syrup.