I’ve been having a serious sweet tooth lately, so these brownies disappeared pretty quickly. They’re so rich and sweet that it’s hard to believe they’re sugar-free, raw and very easy to make. Enjoy with a good conscience!

200g pitted dates (soaked in warm water for 30 min – 1 h)

2,5 dl crushed pecan nuts

0,5 dl almond powder

5 tbsp raw cacao powder

5 tbsp coconut flakes

1/4 tsp vanilla powder

2 tbsp organic honey

a pinch of fleur de sel sea salt

– Whipped coconut cream & raspberries for decoration –

Process the dates in a food processor into a paste. Add the finely crushed pecan nuts and almond powder, mix into a thick sticky paste. Add all other ingredients and mix well. Add a little bit of water if your paste is too thick. Line a square baking dish with parchment and press the paste into it, tapping it with your fingers to form a thick, solid layer. Refrigerate for at least one hour before cutting into portions and serving with whipped coconut cream and some fresh or dried raspberries. This recipe serves 6 people and the brownies hold in the fridge for 4-5 days (but I doubt there will be any left at that point).