4-Ingredient No-Bake Brownies
Ingredients
- 200g medjool dates
- 120ml tahini (1/2 cup)
- 6 level tbsp cocoa powder
- 1/4 tsp salt
- 150g dark chocolate, melted
Preparation
Add the dates to a food processor along with the tahini and blend until you have an even mixture.
Add the cocoa powder and salt and blend again to combine.
Press the mixture into a cake tin lined with baking paper. A 22x12 cm loaf tin works well.
Freeze for 30 minutes, then slice into squares.
Dip each brownie into the melted chocolate, then place on a chopping board lined with baking paper and refrigerate until the chocolate is set.
Notes
Store in an airtight container at room temperature or in the fridge for up to 5 days.
