Made with wholefood ingredients, these divine brownies are truly indulgent. You have to keep them either in the freezer or fridge to prevent the topping from melting, however, remove from the fridge or freezer 30 minutes before serving. Once made, cut into squares and keep on a flat platter covered with cling film in the fridge.
Makes: 16 squares
Preparation: 30 minutes
Freeze time: 30 minutes (plus refrigeration)
Ingredients
● 250g rolled jumbo oats (gluten-free if required)
● 500g pitted Medjool dates
● 25g raw cacao powder
● ½ tsp pure vanilla bean extract
● ¼ tsp sea salt, crushed
● 100g dark chocolate chips (you can use milk chocolate chips if no dairy allergies)
For the chocolate topping:
● 160g sunflower oil (or coconut oil if no nut allergies)
● 120g agave nectar or maple
syrup
● 80g raw cacao powder
● Sea salt
● 1 tsp pure vanilla bean extract
Method
● Line a 23cm square pan with parchment paper.
● In a food processor, process the oats into a fine sandy consistency with slight rough texture.
● Add the pitted dates and process until smooth.
● Add the cacao powder, vanilla, and sea salt and process until thoroughly combined - keep scraping down the sides and breaking up the mixture.
● When the mixture has formed into a ball, remove from the food processor and place in a pre-lined tin. Press the mixture evenly into the pan until smooth, with your fingers or the back of a large spoon.
● Scatter over the chocolate chips and then press into the mixture.
● Freeze for about 10 minutes.
● For the chocolate topping: in a large bowl, whisk the sunflower/coconut oil, cacao powder, syrup, salt and vanilla until combined and smooth.
● Remove the brownies from the freezer and spread the chocolate topping evenly over it.
● Transfer the pan to the freezer and chill on a flat even surface for 20 or more minutes or until the topping is firm enough to slice.
● Run hot water over a knife for a minute or so, wipe quickly with a towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice evenly without much cracking).
● Store leftovers in the fridge for a chocolate treat anytime.
