Chocolate Brownies

The main sweet ingredient I used in this recipe is dates. They are so versatile in cooking, and don’t need much prep. Dates are also a great source of various vitamins and minerals!   Packed full of energy & fibre. They also have the essential minerals all our bodies need, such as calcium, iron, sodium, potassium, magnesium and zinc. They also contain vitamins such as thiamin, riboflavin, niacin, folate, vitamin A and vitamin K! Wonder dates!

With other super healthy ingredients such as nuts, cacao and coconut, these brownies are not just tasty, but they also pack a punch in the healthy category too!


1 cup nuts – any nut you like is fine!

6 tbsp (30 g) raw cacao powder or cocoa powder

1 tbsp chia seeds

1 tsp salt

1 cup soft dates (such as Medjool) pitted

2-4 tbsp almonds, roughly chopped (for crunch) + more for garnish  (optional)

For the chocolate ganache frosting:

2 tbsp raw cacao powder or cocoa powder

2 tbsp coconut oil, melted


In a high-quality food processor, add your nuts, cacao powder or cocoa powder, chia seeds and salt.

Blitz the ingredients together until you’re left with a mixture that resembles the likes of sand.

Add the dates and continue to blitz until the mixture comes together in a ball. If you find that the mixture is too dry, you can add a date or two more. If you find the mixture too sticky, blitz up a couple more nuts and add it to the date-nut mixture, until you are able to touch the dough without it sticking to your fingers.

Spoon the dough out onto a piece of parchment paper or greased foil and press it into a large square about 1/2 an inch thick.

Press the 2-4 tbsp of extra roughly chopped almonds into the square and let it chill slightly while making the glaze.

To make the glaze, combine the cacao powder/cocoa powder, the melted coconut oil until your result is a moderately thin, glossy glaze. Let the glaze harden in the fridge or at room temperature, stirring every now and then till it resembles a thicker chocolate frosting.

Spread the glaze atop the raw brownie square and garnish with more almonds.

Cut the brownie into mini pieces (these are rich, and a little goes a long way).

They can be stored in an airtight container at room temperature for 2 weeks, and last about a month in the fridge.