Recipe from Brownie e barrette by Susie Theodorou Photograph: Con Poulos             Preparation: 15 minutes + icing time Refrigeration: 1 hour Yield: 24 brownies 200 g shelled walnuts 100 g unsweetened cocoa powder 1 teaspoon powdered chipotle (or ½ teaspoon hot red pepper) ¼ teaspoon fine salt 300 g pitted dates, roughly chopped 150 g dried figs, roughly chopped 4 tablespoons agave syrup 1 recipe raw cocoa icing (see below) Baking tin 1  square baking tin (8-inch) at least 2 inches deep oil for greasing the tin 1. Grease the baking tin. 2. In the bowl of a food processor combine the walnuts, sifted cocoa, sifted chipotle powder and salt.  Pulse until the walnuts are roughly chopped. Add the dried fruit and pulse briefly.  Add the agave syrup and continue processing until the ingredients form a sort of paste.  Transfer to the prepared baking tin and refrigerate while preparing the icing. 3. Prepare the icing according to the directions presented below. With the aid of an offset spatula, ice the prepared cake and refrigerate for an additional hour prior to serving. 4. Unmold the cake and cut into 24 small squares. Serve cold or at room temperature.   Raw cocoa icing Yields 250 g (enough for 1 recipe/8-inch square pan) Preparation: 10 minutes + refrigeration 1 hour 50 g unsweetened cocoa powder 150 ml agave syrup 50 ml coconut oil Sift the cocoa and whisk in the agave syrup and coconut oil. Spread the icing over the prepared brownies and refrigerate for at least 1 hour prior to cutting into individual portions.