Serves: 12
Time: 25 minutes + set time
Chocolate Brownie
1 1/2 cup walnuts
1 1/2 cup rolled oats
½ cup dried dates – soaked in boiling water for 5 minutes, then drained
2 tbsp cacao powder
1 tbsp water – add more if needed
¼ tsp sea salt
Chocolate Fudge
2 avocados
200g dark chocolate – melted
4 tbsp maple syrup
¼ tsp sea salt
Line a loaf tin with baking paper and set aside.
To make the brownie base, add the walnuts and oats to a blender and blend until they form a fine flour. Add the remaining brownie ingredients and blend again until the mixture resembles cookie dough. If it feels too dry or crumbly, add water one tablespoon at a time until the texture holds together.
Press the brownie mixture firmly into the lined loaf tin, using the back of a spoon to smooth it out evenly. Set aside while you prepare the chocolate fudge layer.
For the chocolate fudge, place all the ingredients in a blender and blend until completely smooth. Pour the fudge over the brownie base and smooth the top with a spatula. Place in the fridge and leave to set for at least 3-4 hours, or until it is firm enough to slice.
Cut into bars or squares and store in an airtight container in the fridge for up to 7 days.
Simple Swaps / Additions
Swap walnuts for almonds, coconut or more rolled oats.
For a gluten free option, swap oats for raw buckwheat groats.
Swap dried dates for prunes.
Swap cacao powder or cocoa powder.
Swap dark chocolate for milk chocolate.
Low FODMAP – in the chocolate brownie, swap the dried dates for ¼ maple syrup.
