Prep Time: 10 minutes
Cook Time: 1 hour
Today we celebrated National Random Acts Of Kindness Day in the office in the form of free freshly brewed coffee and homemade cakes. And these were my contribution (I was also going to make some biscuits until I realised I was out of gluten free flour options so they will have to wait!).
I decided I wanted to offer a gluten free and refined sugar free option for those on similar diets to me and they went down extremely well.
I can’t explain how easy these are to make…you literally put all the ingredients in a food processor, blitz them up and then put in in the freezer/fridge.
They contain a lot of natural sugar from the dates and honey, so I wouldn’t eat too much of it, but it’s a nice treat every now and then. I would recommend using a good quality peanut butter – I use Meridien Smooth.
And to quote Madeline Shaw – A slice of this cake, will give you that mood boosting chocolate fix without spiking your blood sugar levels- leaving you feeling energised and not sluggish.
This recipe makes a large amount of brownies so you could easily half or even quarter the recipe if you just wanted to make a few squares.
Recipe adapted from Madeline Shaw.
- 250g of peanut butter
- 170g of toasted hazelnuts
- 300g of medjool dates
- 2 tbsp of coconut oil
- 2 tbsp of honey
- 6 tbsp of raw cacao
- 1 pinch of sea salt
Method:
- Put all the ingredients in a food processor
- Blitz it up until it’s combined
- Spoon it into a cake/flan tin – flatten and compact it down
- Place in the freezer for an hour
- Keep in the fridge until set
According to Madeline, it will last in the fridge for up to two weeks….I’m not sure it would last that long in any house that has a love for chocolate and peanut butter!
These were well received with all my colleagues and I have just been given the thumbs up from the husband too!
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