Prep: line an 8 inch square cake tin with baking paper and set aside. Soak dates in hot water to soften, then drain and set aside.
In a blender, whiz the almond till they become a fine meal. This is the key to a dugy brownie by the way! Add to food processor. Prepare the Brazil nuts and desiccated coconut the same way. Blend all three meals/powders in the food processor to combine.
Add raw cacao powder, sea salt and vanilla. Blend again for a few minutes or more.
Add cashew butter, blend again to combine, then add dates, one at a time. The mixture should come together like a nice dough.
Add the dried fruit, give it a quick blitz to combine, then transfer mixture to the baking tin. Use a spatula to press it evenly into the corners and smooth the surface. Sprinkle desiccated coconut over the top. Set brownie in freezer while you make the cream.
Drain the cashews, add all ingredients to the blender, and blend till smooth.
Yields about 1 cup.
Cut brownie in 16-32 slices.
Dust raw cacao powder and matcha powder over the top, serve with a dollop of matcha whipped cream.