Ingredients:

• 200 grams Medjool dates
• 120ml Tahini
• 6Tbs Cocoa powder
• 1/4Tsp Salt
• 150 grams Dark chocolate

Method:

• Add dates and tahini in a blender and blend until you have an even mixture.
• Add cocoa powder and salt to the mixture and blend.
• Line a baking tin (22 x 12cm) with baking paper and press mixture into tin.
• Freeze for 30mins and slice into 8 squares.
• Dip each brownie into the melted dark chocolate and place on a chopping board on baking paper.
• Refrigerate until chocolate is set.
• Store in air tight container for up to 5 days.