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Sticky Raw Chocolate Brownies
The basis of this recipe was supplied by Joanne Gribbin, our Personalised Sports Nutrition unit leader. However, at the same time, IHS Director Suzanne Laurie had stumbled across and become obsessed with, a very similar one from Deliciously Ella. So this is a bit of a combo of both and can be adapted and played with to suit your taste in nuts, the type of dates you can get hold of and the level of sweetness you enjoy. It is also the type of recipe just begging to be experimented with. We’re thinking that soaking the dates in orange juice and adding orange rind would be well worth a try. We just recommend you get in the kitchen and get your food processor out quick sharp as these easy peasy gooey brownies are delicious. Ours lasted an embarrassingly short amount of time!
2 mugs of medjool dates (they’re the squishier, stickier, tastier kind of dates. If you can’t get them then just soak normal dates for a few hours or overnight before use)
1 cup of pecans/almonds or walnuts (Joanne likes walnuts, Suzanne is an almond fan, Ella suggests sunflower seeds if you have a nut allergy)
2-3 tablespoons of raw cacao powder
2 tablespoons of maple syrup (This is part of the Deliciously Ella recipe but we didn’t think it was necessary)
1. Simply blend the nuts in a food processor until they form a crumbly mixture, then add the dates and blend again before adding the cacao and maple syrup (if using).
2. Place the mixture into a baking tray and either refrigerate for 3-4 hours or freeze for 1 hour to allow them to set. Then keep them in the fridge for freshness…..if they make it back in there
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