These brownies are sweetened with dates, which are lower on the glycaemic index (GI) than sugar, meaning they won’t cause the same blood sugar spike. They’re also high in fibre, potassium, iron and antioxidants. A portion is 1 brownie.
Image credit: Adrian Lawrence
100g (3½oz) whole almonds with skin
250g (9oz) Medjool dates, pitted and chopped
2 tablespoons set raw honey/ (I use maple syrup)
75g (2½oz) cocoa powder
½ teaspoon sea salt flakes
50g (1¾oz) pecan nuts, chopped
Place the almonds in a blender or food processor and blend until you have a coarse powder.
Add the dates, honey, cocoa and salt and mix until all the ingredients have combined into a sticky ball of dough.
Turn the dough out into a bowl, add the chopped pecan nuts and knead them in.
Line a 20-cm (8-inch) square baking tin with baking paper, turn the mixture into it and press it down with your fingers until it forms an even layer.
Chill for 30 minutes in the freezer (for faster chilling), then remove and score into 10–12 squares. Return to the freezer for a further 30 minutes until solid.
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 4 weeks.