Makes: approx. 20 portions
Preparation Time: 20mins.
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Ingredients:
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250g (about 10) pitted medjool dates
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200g ground almonds (pecans/walnuts work too)
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2 teaspoons raw cocoa powder (or matcha if you like it)
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1 tablespoon almond butter (peanut butter or tahini work too)
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Options:
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Fruity flavours: grated orange or lemon zest (1 tablespoon), freeze dried raspberries (25g)
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Crunchy toppings - 3 tablespoons of either: chia seeds, ground pistachios, cocoa powder, desiccated coconut
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Method:
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If using whole almonds, place in a food processor for about 30 seconds until you get a finely ground texture.
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Remove pits from the dates. Place dates in the blender with the ground almonds, almond butter and cocoa powder (and other fruity ingredients if using)
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Blend for about 1-2mins. until everything is well combined and a sticky mass has formed
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Spread mixture along the base of a cake dish/glass bowl and sprinkle on topping of choice. Place in the fridge for 30mins. to 1 hour and cut into squares.
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Penny recommends:
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For a luminous colour and hint of sourness, use 3-4 tablespoons of freeze dried raspberries (ground in a food processor for 10 seconds) as a topping.