CITRUS & PISTACHIO 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, 1½ teaspoons virgin coconut oil, 2 teaspoons finely grated orange rind and 2 teaspoons finely grated lemon rind; process until mixture comes together. Transfer to a bowl; stir in ½ cup (70g) chopped pistachios. Press mixture evenly into pan; top with ½ cup (70g) chopped pistachios. Refrigerate for 1 hour or until firm. Cut into 25 squares.