Recipe: Brownies


Michiel’s favourite food. Chocolate brownies. He is of course only allowed to indulge when they are sugar free, which is actually hard to find. Most are sweetened with unnatural sweeteners, and even the natural sugars we try to stay away from unless totally necessary. The more natural, the better!

We made these brownies not expecting much to be honest. We thought they would be just like Nakd bars, and not really like brownies. But we were wrong. They turned out so delicious, it was hard not to devour the lot in one sitting! Be warned!

The main sweet ingredient we used is dates. They are so versatile in cooking, and don’t need much prep (apart from pitting). Dates are also a great source of various vitamins and minerals!   Packed full of energy & fibre. They also have the essential minerals all our bodies need, such as calcium, iron, phosphorus, sodium, potassium, magnesium and zinc. They also contain vitamins such as thiamin, riboflavin, niacin, folate, vitamin A and vitamin K.


1 cup nuts – any nut you like is fine!

6 tbsp (30 g) raw cacao powder or cocoa powder

1 tbsp chia seeds

1 tsp salt

1 cup soft dates (such as Medjool) pitted

2-4 tbsp almonds, roughly chopped (for crunch) + more for garnish  (optional)

For the chocolate ganache frosting:

2 tbsp raw cacao powder or cocoa powder

2 tbsp coconut oil, melted


In a high-quality food processor, add your nuts, cacao powder or cocoa powder, chia seeds and salt.

Blitz the ingredients together until you’re left with a mixture that resembles the likes of sand.

Add the dates and continue to blitz until the mixture comes together in a ball. If you find that the mixture is too dry, you can add a date or two more. If you find the mixture too sticky, blitz up a couple more nuts and add it to the date-nut mixture, until you are able to touch the dough without it sticking to your fingers.

Spoon the dough out onto a piece of parchment paper or greased foil and press it into a large square about 1/2 an inch thick.

Press the 2-4 tbsp of extra roughly chopped almonds into the square and let it chill slightly while making the glaze.

To make the glaze, combine the cacao powder/cocoa powder, the melted coconut oil until your result is a moderately thin, glossy glaze.

Let the glaze harden in the fridge or at room temperature, stirring every now and then till it resembles a thicker chocolate frosting.

Spread the glaze atop the raw brownie square and garnish with more almonds.

Cut the brownie into mini pieces (these are rich, and a little goes a long way).

They can be stored in an airtight container at room temperature for 2 weeks, and last about a month in the fridge.