METHOD
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Add the raw cacao powder, oats and salt to your food processor and blitz for a couple of seconds until flour is consistent.
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Add the dates, tahini, oat milk to the food processor and blitz for 3-5 minutes until the mixture sticks together to form a dough.
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Press the mixture into a cake tin lined with baking paper. Place the brownies in the freezer for about 30 minutes.
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Meanwhile, melt the chocolate drizzle in a hot bowl and whisk well until smooth. Then, remove the brownies from the freezer and cut into the desired serving sized pieces. Dip each brownie into the melted chocolate, then place on a chopping board lined with baking paper and refrigerate until the chocolate is set.
