Sticky date

Sticky date

By
From
Pana Chocolate, The Recipes
Serves
4-6
Prep
25 mins
Photographer
Armelle Habib, Chris Middleton

This raw sticky date brownie is full of crunchy walnuts and smothered in a thick butterscotch sauce. The refreshing coconut ice cream provides a little lightness and balance to this sweet and lavish dessert.

Ingredients

Quantity Ingredient
1 quantity see method for ingredients
1 quantity see method for ingredients

Sticky date brownie

Quantity Ingredient
50g desiccated coconut
6 1/2 medjool dates, pitted
50ml filtered water
1 tablespoon lacuma powder
pinch himalayan pink salt
4 tablespoons nut flour
2 teaspoons cacao powder
25g activated walnuts, roughly chopped

Equipment

Quantity Ingredient
food processor
20 cm × 20 cm brownie or cake tin
dehydrator with mesh tray

Method

  1. Line your cake or brownie tin with baking paper.
  2. Blitz the desiccated coconut in a food processer until very fine, then set aside.
  3. Pulse the dates, water, lacuma powder and salt in a food processor or high-speed blender, leaving the mixture slightly chunky. Transfer the mixture to a bowl and add the blitzed coconut, along with the nut flour and cacao powder. Massage together with your hands until all ingredients have been incorporated, then fold through the chopped nuts. Press the mixture into the tin to mould it into shape. Pop the mixture out of the tin and place it on a mesh dehydrator tray. Dehydrate overnight at 40°C.
  4. Cut the brownie into four to six portions and serve with coconut ice cream and butterscotch sauce.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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