This recipe is a variation on the classic but with a few deliciously stealth ingredients added, that ensures they’re really dark, gooey and a bit more nutritious.  They’re very yummy and always a hit! oh and not forgetting – gluten-free too.

Oven temperature 180°C /gas 4

Baking tin:  8” square, lined with parchment (makes 8, or perhaps 12 smaller squares)

  • 50 g/2 oz butter
  • 50 g/2 oz coconut butter
  • 40 g/1 ½ oz cocoa powder
  • 2 eggs
  • 100 g/4 oz golden castor sugar
  • 50 g/2oz very dark brown sugar
  • 75 g/3 oz ground almonds
  • 50 g/2 oz pecan nuts
  • 3 Dates

Melt the two butters together in a saucepan, stir in the cocoa powder.

Blitz the pecans, dates and dark brown sugar in a blender and set aside.

Whisk the eggs in a large bowl till pale and fluffy, gradually adding the sugar mix, continue whisking for 5 mins.  Stir in the butter/chocolate mixture, then gently fold in the ground almonds, and pour the mixture into the prepared baking tin.

Bake for 30 minutes, or until just cooked through – maybe check after 20 mins, you don’t want to overcook, they are best when slightly moist.  Cool in the tin, before cutting into squares.

These will be popular – they disappear very quickly in my household!  You may need to cook double the quantity next time – in which case, using a bigger tin, consider that a larger quantity may need an extra 5 mins cooking time.


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