Name: Gluten-free date brownies
Prep time: 15 min
Total time: 15 min
Yield: serving
Cuisine: Bake
Ingredients: 250 ml water hot; 150 g dates roughly chopped; 200 g dark chocolate roughly chopped; 60 ml peanut butter smooth; 3 eggs; 60 ml coconut flour; salt just a pinch; dates pitted and halved; double cream or plain vanilla yoghurt or ice-cream

Recipe Disclaimer

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Ingredients (9)

250 ml	water — hot
150 g	dates — roughly chopped
200 g	dark chocolate — roughly chopped
60 ml	peanut butter — smooth
3	eggs
60 ml	coconut flour
	salt — just a pinch
	dates — pitted and halved

TO SERVE

double cream or plain vanilla yoghurt — or ice-cream

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Method:

Preheat the oven to 180°C. Line a 28 x 18cm rectangular baking tin with baking paper and grease with nonstick spray.

Pour the hot water over the dates and set aside for 30 minutes. Drain the hot water and transfer the dates to the bowl of a food processor. Pulse until smooth.

Put the chocolate in a microwave-safe glass bowl and microwave for 30 seconds. Stir well, then heat for another 30 seconds. Stir until all the chocolate has melted – if necessary, heat for another 30 seconds.

Put the chocolate and peanut butter in the food processor with the dates and pulse until well combined.

Add the eggs and pulse until combined, then add the coconut flour and salt and mix. Transfer the batter to the prepared baking tin and arrange extra dates on top.

Bake for 25-30 minutes or until done – a skewer inserted in the middle should come out clean. Remove from the oven and set aside to cool on a baking sheet for 30 minutes.

Carefully remove from the baking sheet and set aside to cool completely

To serve

Slice into squares and eat on their own or with double-cream yoghurt or ice cream.