Chocolate brownies

MAKES 16 60g pitted dates, finely chopped 60g coconut oil (or unsalted butter, softened), plus extra to grease 3 eggs 100g ground almonds 1 pear, quartered and cored, 140g dark chocolate (70%) 25g Brazil nuts, chopped Pinch of salt • CALORIES 155 • PROTEIN 3g• FAT 12g• FIBRE 1g • CARBS 10g PREHEAT the oven to 180c and grease a 20cm square cake tin. Simmer the dates in a saucepan with a splash of water for 3-5 minutes, allow to cool then blitz with the coconut oil in a food processor. Transfer to a large bowl and add the eggs, then the ground almonds, and beat until everything is incorporated. Dice the pear into ½cm squares and stir it in. Melt the dark chocolate (over steaming water or in a microwave), allow to cool slightly, then stir into the brownie mixture. Pour into the tin and bake for 15-20 minutes, or until a knife comes out clean. Cut the brownies into squares and freeze any left over. These make a great pudding — delicious with a dollop of creme fraiche (adds 90 calories).