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January 01, 2019
No baking this week, just some easy mixing. Michael say’s if I’m not using the oven, I can hardly call it Gaby’s Bakery. But he was very complimentary on these chocolate covered brownies. “The dates and tahini give it a texture, and the chocolate/cocoa powder a thunderously intense flavour which makes it closer to a deep rich chewy truffle than a brownie. Amazed that something so delicious can be healthy too!” He said.
Ingredients:200g Medjool dates150g dark chocolate (vegan)120g tahini45g cocoa powder¼ tsp salt
Method:Line a 16x16cm baking tray with parchment paper.
Soak the dates in warm water for 5 mins to soften. Discard water, place the dates and tahini in a food processor and blitz until you have a smooth mixture. Add the cocoa powder and salt, mix until all combined. Press the mixture into the prepared tray and freeze for an hour.
Melt the chocolate. Take the brownie from the freezer, cut up into appx 12 squares, (you can choose the size you want). Dip the brownie into the chocolate to cover all over, then place on a piece of parchment paper. Once all are covered, put in the fridge for half an hour to set.
September 30, 2023
September 29, 2023
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