Brownies & more

MAKES 1 TRAY

TWO WAYS We use our signature raw chocolate brownie mixture as the base for the chocolate and salted peanut torte, pictured right. See the full how-to in the book and for our basic brownies on their own, read on. IN A PROCESSOR whiz 150g stoned dates until smooth. Add 75g shredded coconut, 125g walnuts or pecans, 1 tsp vanilla powder (or extract), 4 tbsp cacao powder,

¼ tsp sea salt and ½ tsp chilli powder (optional). Pulse until everything is incorporated and evenly distributed into the date paste. We make our mixture fairly smooth but you can keep the nuts a bit chunkier, if you like. Press the mixture into a 20cm brownie tin or similar as evenly as you can, pressing down hard to make sure it is compacted. Pop it into the fridge to chill for at least an hour to firm up before cutting into bitesized or epic brownies.