1 tbsp Date Paste* or 10 small pitted dates, chopped in a food processor
1/3 cup coconut oil, melted
1 tbsp raw honey (optional)
2 tbsp cashew spread or almond spread
1 tsp vanilla powder or essence
1/4 cup dark (dairy free) chocolate, melted
2 tbsp cacao powder
3 tbsp coconut flour
1 tsp Baking Powder*
pinch pink salt
1/4 cup extra chocolate chunks (optional)
Preheat oven to 180°C, Line a square slice dish with baking paper and set aside.
Place date paste, eggs, oil, honey, cashew spread and vanilla in a bowl and combine well. Add remaining ingredients and extra chocolate chunks (if using) and combine well. Pour batter into prepared tin, smoothing out with a spatula.
Bake for 20-25 minutes or until just cooked through – you can check this by inserting a skewer into the centre, the skewer should come out with a little batter on it. Remove from oven and allow to cool slightly. Slice into 9 squares.
Garnish squares with chopped nuts and shaved chocolate. Brownies can be served warm with a dollop of coconut cream or store in fridge up to a week.
Note: Melt chocolate using a double boiler method.
Variations: Swap the cashew/almond spread with tahini for a school friendly treat.
*you will find these recipes in The Clean Lunchbox Book.