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Digital Subscriptions > PlantBased > June 2018 > Sweet Treats

Sweet Treats


Makes: 10-12

For the brownie:

• 100g (1 cup) walnuts

• 100g (1cup) pecans

• 225g (2 cups) whole dates, pitted

• 125g (1 cup) raw cacao

• 1 tbsp melted coconut oil

• 1 tsp cinnamon

• Pinch sea salt

For the optional raw chocolate topping:

• 50g (1 cup) cacao butter

• 6 tbsp cacao powder

• 4 tbsp maple syrup

1 Place the brownie ingredients in a food processer and blend together on high until you have a breadcrumb consistency (the mixture will stick together when pressed). Press into a small, square, lined cake pan and chill in the fridge.

2 Whilst the mix is chilling, make the raw chocolate topping. Warm the cacao butter slowly, either by hand or in a saucepan (but keep the temperature below 40ᵒC). When melted add the cacao powder and maple syrup and stir together.

3 Remove the brownie from the fridge and top with the raw chocolate mixture. Place back in the fridge and chill until ready to serve. These brownies are great served with fresh raspberries.

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About PlantBased

As we sat down this month to decide on our main theme for the June issue, we came to a quick decision that the arrival of summer must mean that it was time for a salads feature — something of an easy decision. Nonetheless, the debate that then ensued on what actually constitutes a salad left PBHQ far more divided. Should we still call a dish with grains and pulses and tofu and fruit and other obscure ingredients a salad, or should the name salad simply be reserved for the more traditional lettuce-tomato-dressing set up? Is it okay to get experimental when tackling a salad dish, rather than limiting yourself to the restricted old school definition of a salad? Facetious questions, yes. But if you’re anything like us, you may be feeling just as ardent in your views. Wherever you sit in the great salad debate, we should have something for you, head straight to for more. Let’s talk summer holidays! We’ve been compiling some amazing retreats that offer a relaxing atmosphere, serve dishes that are healthy and will leave you feeling refreshed and ready to tackle whatever life has to throw at you. Take a read and let your imagination run wild. And finally, if you’re keen to find new ways to not only get your children thinking about food and nutrition, but also get them involved with cooking in the kitchen, see how our talented young chefs Ruby and Faith got on in the PlantBased Kitchen recently. Plus, don’t miss our selection of child-friendly recipes, geared up to impress the whole family.