Put the almonds, 30g of cocoa, the desiccated coconut and dates in a food processor and process until it forms a crumb like consistency. Mix in the water.
Tip this mixture into a lined 10x8 inch brownie tray and press down with your hands so it is packed down and even.
Put the rest of the cocoa powder, honey, orange essence, almond butter and bananas in a food processor until smooth.
Spread onto the pressed crumb mix and then put it in the freezer and freeze for 2-3 hours until the topping has hardened.
Freeze for 2 hours then slice into 12 squares.
We used just almonds in the base of these brownies, but you could use a mixture of almonds, pecans and walnuts.
Make these brownies a different flavours each time. Orange or mint extract are good because they go well with chocolate.
We used almond butter, but any nut or seed butter would work in this recipe.
If you aren't a fan of banana, you can swap it for avocado in the topping.
Make sure to keep these brownies in the freezer. They melt very quickly (especially in the warmer months), so just cut off the piece you want and put the rest in the freezer until you want another piece. The batch will keep in the freezer for 1-2 weeks.