no-bake chocolate and walnut brownies

  • 18 soft fresh dates (360g), pitted
  • 1 cup (100g) cocoa powder, plus extra for dusting
  • ¼ cup (60ml) maple syrup 
  •  cups (240g) almonds
  • 60g unsalted butter, melted
  •  cups (335g) raisins
  • ¾ cup (75g) walnuts
  1. Line a 20cm square slice tin with non-stick baking paper. Place the dates, cocoa, maple syrup, almonds and butter in a food processor. Process for 3–4 minutes or until well combined. Add the raisins and walnuts and process to combine. Press into the tin, using the back of a spoon. Refrigerate for 2 hours or until firm. 
  2. Remove the brownie from the tin and cut into squares. Dust with cocoa to serve. Makes 16

Photography: William Meppem

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