For the brownie: blitz your almonds and walnuts in a food processor until they resemble a rough flour. Add your cacao powder, salt and dates and blitz until dense and sticky. It may be worth chopping your dates slightly and adding them to your food processor bit by bit.
Press mixture down firmly onto a square 18cm x 18cm brownie tin lined with baking paper and set aside
For the topping: in a bowl mix together all your ingredients and well combined. It should resemble a thick crunchy sauce. Gently fold in your brown rice puffs and mix until well coated in sauce
Pour your sauce mixture over your brownie base and smooth out with a spatula.
Freeze for about 4 hours until set
Once set cut into square and serve
Recipe by Talida Voinea at https://talidavoinea.au/mostly-raw-peanut-butter-brownie-crunch-bars/