CHOCOLATE BROWNIES

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.

TOP TIP

These brownies are great on their own, but a raw chocolate topping adds a little extra indulgence.

PEPPERMINT PATTIES

For the patties:

• 100g (⅜ cup) peanut butter

• 100g (½ cup) dates, pitted

• 100g (¾ cup) ground almonds

• 125ml (½ cup) coconut oil, melted

• 90ml (⅓ cup) soya milk

• 1-2 tsp peppermint extract

• 40g (⅛ cup) spinach

For the optional raw chocolate:

• 30g (⅛ cup) cacao butter

• 3 tbsp cacao powder

• 2 tbsp maple syrup

1 Add all the ingredients for the patties to a high-speed blender and blend until smooth – no large bits of spinach should remain.