DATE & RASPBERRY BROWNIES
PREP TIME 20 MINUTES (+ REFRIGERATION) MAKES 25
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