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Ingredients
- 500 g dried, pitted dates
- 2 cups boiling water
- ¼ cup buckwheat flour
- ¾ cup psyllium husk plus extra for base
- ½ cup raw cacao powder
- 1 cup dried cranberries
- ¼ cup dried apricots
- ½ cup dried figs
- ½ cup sultanas
Topping
- 4 tbsp virgin coconut oil
- 4 tbsp raw cacao powder
- 3 tbsp dark agave nectar
- Optional: dark chocolate chips
Ingredients
Topping
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Instructions
- At least 4 hours before preparing the recipe, combine dates and boiling water and set aside to soak.
- Process dates and water until smooth. Add flour, psyllium husk and cacao powder and mix well.
- Add dried fruit and pulse until fruit is roughly chopped.
- Sprinkle some extra psyllium husk over the base of a 20 x 20 baking dish lined with baking paper. Press chocolate fruit mixture over the psyllium husk. Refrigerate to set.
- To make the topping, melt the coconut oil over a low heat. Remove and stir in cacao powder, smoothing out any lumps with a spatula. Stir through agave nectar and pour over brownie mix. Add dark chocolate chips if using.
- Refrigerate again until topping has set. Cut into 32 slices (4 x 8). Store in the fridge.
- Cut into 32 slices (4 x 8). Store in the fridge.
Recipe Notes
Recipe makes 32 brownies at 550 kj /131 cal per brownie
Fat- 2.2g, Carbs- 5g, Protein- 1.7g, Fibre- 3.7g