Life Style: 100 grams Medjool dates, deseeded
50 grams dried strawberries or black cherries
100 grams smooth almond or cashew butter
50 grams whole blanched almonds
50 grams coconut oil
1½ tbsp agave nectar
50 grams dark chocolate, grated
50 g dairy and gluten-free cocoa powder
for topping
100 grams dark chocolate
2 tbsp coconut cream
15 grams pistachios, chopped
Add all the ingredients for the brownies to a food processor and blitz until well mixed. Pour the mixture into an 18cm square cake tin.
Place the tin in the freezer for about 15 minutes to solidify the brownie mixture. Meanwhile, melt the dark chocolate and coconut cream together in a bowl and set over a pan of barely simmering water.
Once the chocolate mixture is melted, spread it over the brownies, sprinkle with pistachios and refrigerate for 5 minutes. Cut into squares and serve or refrigerate for up to a week.
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