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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 dates
150g dark chocolate (vegan)
120g tahini
45g cocoa powder
¼ 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.
May 10, 2025
Lip blushing is an advanced semi-permanent makeup treatment designed to enhance the natural tone, shape, and symmetry of the lips. Using cutting-edge PMU technology and ultra-fine needles, we delicately implant pigment into the lips to create a subtle tint that looks effortlessly natural.
May 08, 2025
Such is the power of advertising in my formative youth, that the words ‘Bakewell tart’ seem inextricably linked to Mr Kipling.
Trust me, this tastes nothing like it’s been living in a box on Tesco’s shelves these last months…
May 08, 2025