• ½ cauliflower, leaves and core removed, cut into florets
  • 15 medjool dates, stones removed
  • ½ tsp vanilla bean extract
  • 2 tbsp maple syrup
  • 120g white spelt flour
  • 70g ground almonds
  • 30g cocoa powder
  • 60g dark chocolate chips


  1. 1

    Place a colander over a pan of simmering water. Add the cauliflower florets and cover with a lid. Steam for 20 minutes or until tender. Leave to cool. Preheat the oven to 180°C/gas mark 4, then grease and line a 20cm square tin.

  2. 2

    Place the cauliflower, dates, vanilla bean extract and maple syrup in a blender. Whizz until completely smooth.

  3. 3

    In a bowl, combine the flour, almonds and cocoa powder. Stir in the cauliflower mixture until combined. Fold in the chocolate chips and pour into the lined tin. Bake for 20 minutes, until the brownies feel firm to the touch. Remove from the oven and leave in the tin to cool. Cut into squares to serve.

Nutritional Details

Each serving provides
  • Energy 578kj 138kcal 7%
  • Fat 4.4g 6%
  • Saturates 1.3g 7%
  • Sugars 14.0g 16%
  • Salt 0.07g 1%

% of the Reference Intakes

Typical values per 100g: Energy 1449kj/346kcal

Each serving provides

20.1g carbohydrate 2.9g fibre 3.3g protein

Also in these Scrapbooks

Back to top