BROWNIES WITH WHIPPED MINT CASHEW CREAM

Makes 16 servings

INGREDIENTS For brownies

12 pitted dates, soaked in warm water for 30 minutes

1 package silken tofu

60g unsweetened cocoa powder 125ml unsweetened almond milk 2tbsp cacao nibs (or mini dark chocolate chips) plus another 1 tbsp for garnish 2tbsp vanilla extract

2tbsp chia seeds

Dash of cayenne pepper Pinch of rock salt

6tbsp brown rice flour

½tsp baking powder

1tbsp sliced almonds

For mint cashew cream

250g raw cashews, soaked in warm water at least 15 minutes 150g fresh spinach

¾tbsp mint extract or large handful of fresh mint leaves, soaked 2tbsp maple syrup

TO MAKE

Preheat the oven to 175°C/gas 4. Put the dates, tofu, cocoa powder, almond milk, 2tbsp cacao nibs, vanilla, chia seeds, cayenne and salt in a food processor and blend, periodically pausing the blender to scrape down the sides.

Add the flour and baking powder and pulse the blender to incorporate. Coat a 22x22cm baking dish with cooking spray or oil and transfer the batter to the dish. Top the batter with the other 1tbsp reserved cacao nibs and almonds. Bake for 40 minutes or until the brownies are set. Allow to cool completely before cutting. Place all cashew cream ingredients in the blender and blend. To serve, place a brownie on a plate and top with a dollop of the cashew cream. Garnish with a mint sprig, if liked.

NUTRITION (PER SERVING) 189 calories, 5g protein, 20g carbs, 12g fat