You need to store these either in the freezer or fridge to prevent the topping from melting and remove from the fridge or freezer 30 minutes before serving. (Food editor's note: I’ve been known to eat them straight from my freezer with no ill effect on my teeth.) Once made, cut into squares and keep on a flat platter covered with cling film in the fridge.

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.

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