Looking for a slightly-healthier take on a classic baked brownie slice? These no-cook truffle brownie bites are just the ticket – they contain just four nutritious ingredients and get their natural sweetness from sticky medjool dates. Use vegan chocolate if you want an entirely dairy-free treat – the recipe is very easy to adapt.
MAKES 1 x 16CM SQUARE FOR SLICING
200g dark eating chocolate, vegan if preferred (about 70 per cent)
175g shelled pistachios
125g pitted medjool dates
60g coconut oil
1. Gently melt the chocolate in a bowl set over a pan containing a little simmering water. Leave the chocolate to cool to room temperature.
2. Whiz 150g of the shelled pistachios in a food processor for about 5 minutes until the nuts release their oil and the fine crumbs stick together in a dense nut butter (you will need to scrape the sides down now and again). Add the medjool dates and coconut oil and whiz the mixture to a sticky paste, then add the melted chocolate.
3. Line the base and sides of a 16cm square tin (or similar) with clingfilm. Pack the mixture into the tin, pressing down slightly. Alternatively, you can shape the mixture into a 16cm square on a sheet of baking paper. Coarsely chop and scatter over the remaining nuts. Loosely fold the clingfilm over the top and chill for at least a couple of hours or half a day until set. To serve, slice into 2cm squares. Leave to soften for 15 minutes at room temperature before serving.
TIP Hosting some guests for a dinner party? The no-cook truffle brownie bites make the perfect after-dinner treat with an espresso.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.