No-cook walnut brownies
Makes 16 (180 calories per brownie)
* 150g pitted dates * 325g raw walnut pieces * 65g raw cacao (or cocoa) powder * 2 teaspoons vanilla extract
Cover the dates in warm water and leave to soak for 10 minutes to soften.
In a food processor, blend the walnuts and cacao powder until the nuts are finely ground.
Drain the soaked dates, squeeze out any excess water and add to the food processor with the vanilla extract. Process until the mixture sticks together and forms a ball, adding up to 2 tablespoons of water, if desired, for moister brownies.
Line a 20cm square baking tin with baking parchment and press the brownie mixture into the prepared tin.
Cover the tin with cling film and place in the fridge to chill for at least 2 hours, or until set. Cut the mixture into 16 squares to serve.
The brownies can be kept in an airtight container in the fridge for up to 5 days, or frozen for up to 2 weeks.
These brownies contain no gluten or refined sugars – just skin-friendly dates for a touch of natural sweetness