For the base

  • 350 g pitted Medjool Dates
  • 50 g cocoa powder
  • 150 g roast hazelnuts
  • 150 g ground almonds
  • Pinch of salt

For the ganache

  • 60 g smooth peanut butter (or almond butter)
  • 200 g Lindt 70% chocolate, roughly chopped


  1. 1

    Blend dates to a paste in your food processor. Remove the date paste and blitz the hazelnuts to a coarse crumb. 

  2. 2

    Add the ground almonds, cocoa powder, salt and date paste to the food processor. Blend to combine to form a soft dough that holds together between your finger tips. It shouldn’t be sticky.

  3. 3

    Line an 8 - 9 inch square tin with baking paper (or you can use a 7*11inch rectangle tin) with baking paper and lightly grease with spray oil.

  4. 4

    Transfer dough to the tin and spread evenly using your finger tips. You can cover the top with a piece of baking paper which makes packing down and spreading the mixture evenly a little easier. 

  5. 5

    Melt chocolate in a microwave safe bowl or jug using 30 second increments; it shouldn’t take longer than 2 minutes.

  6. 6

    Stir peanut butter into melted chocolate and pour over the brownie base. Sprinkle the chopped hazelnuts over the top and place into the fridge to set for at least 3 hours or overnight.

  7. 7

    Slice brownies and store in the fridge for up to two weeks in a seal tight container. 

  8. 8

    Brownies are even more delicious when allowed to sit at room temperature for 5 - 10 minutes before digging in!

Nutritional Details

Each serving provides
  • Energy 6523kj 1558kcal 78%
  • Fat 24.0g 34%
  • Saturates 6.0g 30%
  • Sugars 25.0g 28%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1955kj/467kcal

Each serving provides

38.0g carbohydrate 7.0g fibre 8.0g protein

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