No-cook wal­nut brown­ies

Makes 16 (180 calo­ries per brownie)

Living Etc - - ENTERTAINING / ETC -

* 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

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