350g Soft pitted Medjool dates
50 g Raw cacao powder
For the chocolate frosting -
60ml Coconut oil
60ml Organic maple syrup (or agave syrup)
1 tsp Pure vanilla extract
25g Raw cacao powder
Line a 20 x 20cm square cake tin with baking parchment allowing a couple of centimetres overhang to make removing the brownies a little easier later.
Working in two batches, place the brownie ingredients in a food processor and pulse until well combined. You will need to be patient and scrape down the sides of the bowl every few minutes, but it’s done when the mixture comes together into a sticky dough.
Scrape into the tin and using the back of an oiled spoon press the mixture into the tin.
Next, melt the coconut oil gently in a saucepan and then whisk in the other ingredients. Allow to cool for a few minutes and then pour onto the surface of the brownie.
Refrigerate for at least an hour before removing from the tin and cutting into squares.
The brownies will keep for a week in the fridge or can be stored in an air tight container in the freezer for up to 8 weeks.