In our first ever YouTube collab, we asked YOU which recipe you’d like to see top chef Lorraine Pascale dish up from her new book, Eating Well Made Easy. And by a landslide victory the winner was…. the no bake chocolate brownies! Dangerously quick and easy to make, these delicious sweet treats are gluten-free, dairy-free AND refined sugar-free. Full recipe below.
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RECIPE and INGREDIENTS
Makes 16 vegan chocolate brownies
In a blender, blitz together 125g ground almonds, 100g pecans, 75g unsweetened cocoa powder, 125g pitted dates and 175g of pitted Medjool dates. Keep going until it is very fine, like chocolate sand.
Pour the mixture into an 18cm square tin that you have greased with rapeseed oil and lined with baking paper. Using a palette knife or the back of spoon, compress the mixture down as much as possible – you want it to be really compact.
Score it into 16 squares and, for decoration, add to the center of each a spare pecan. You could choose to pop on some dried fruit instead if you have little ones who don’t like whole nuts.
Place in the fridge for 15-20 minutes to chill and set. Remove, cut down the scored lines to break them into individual brownies – and indulge!