Our Recipes

Directions

1. Place the dates in a bowl and add the boiling water. Set aside for 10 minutes to soften.
2. Meanwhile, preheat the oven to 180 degrees celcius. Line a square baking tin (18 x 18cm) with baking parchment.
3. Sift the flour and baking powder into a large bowl, returning the husks after sifting. Stir in the cacao nibs and hazelnuts.
4. Tip the dates and their liquid into a food processor or blender along with the beans, bananas and cacao powder. Blitz together until smooth, scraping down the sides of the bowl or jug a couple of times to catch every last bit.
5. Add the puree to the flour and gently fold together, until well combined with no obvious lumps. Don’t overmix or beat it or you’ll end up with a flat, cakey brownie.
6. Pour the batter into the prepared tin and level it out with a spatula. Bake for 25 minutes, or until the tip of a knife inserted in the middle comes out clean.
7. Set aside to cool completely in the tin, then turn out and cut into 8 squares. If not eating straight away, store in an airtight container in the fridge for up to 3 days.