Blitz the nuts in a food processor until crumbly.
Add the dates and blitz again until the mixture sticks together.
Add the remaining ingredients and blend until the mixture turns a lovely dark brown. (If you don’t have a food processor, chop the nuts and dates finely and combine with the rest of the ingredients to make a fairly firm brownie mixture.)
Line a small cake tin with baking paper and spoon the mixture into it, pressing down firmly.
Now make the icing. Put all the ingredients in a food processor or blender with 50ml of the reserved date-soaking liquid, and blitz for a few minutes until smooth and velvety. Add a little more water if needed.
Using a spatula, spread the icing on top of the brownie mix.
Top with any decorations you are using, then chill in the fridge until ready to serve (slice the brownies before putting them in the fridge to make them easier to cut).

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