DATE & RASPBERRY BROWNIES

PREP TIME 20 MIN­UTES (+ REFRIGERATION) MAKES 25

The Australian Women’s Weekly Food Magazine - - Step Into Spring Vegan -

Grease and line base and sides of a 20cm square cake pan with bak­ing paper. Process 2¼ cups (270g) pecans un­til finely chopped. With motor run­ning, add

2¼ cups (520g) fresh pit­ted dates, ⅓ cup (35g) sifted raw ca­cao pow­der, 3 tea­spoons wa­ter and 1½ tea­spoons vir­gin co­conut oil; process un­til mix­ture comes to­gether. Press mix­ture evenly into pan; level with a pal­ette knife. Re­frig­er­ate for 1 hour or un­til firm. Driz­zle with 50g melted

70% dark cho­co­late; top with 60g rasp­ber­ries. Cut into 25 squares.

PEANUT BUT­TER BROWNIES

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