These simple, no-cook brownies are packed with medjool dates, almonds and coconut oil and garnished with a chocolate, coconut and pistachio topping. Deliciously rich and fudgy, they are super quick to prepare and make the perfect sweet-treat for those following a gluten-free diet.
Put all the ingredients for the brownies into a food processor and blitz until well mixed. Spoon the mixture into an 18cm (7in) square cake tin.
Put the tin into the freezer for around 15 minutes, to firm up the brownie mix. Meanwhile, melt together the dark chocolate and coconut cream in a bowl set over a pan of barely simmering water.
Once the chocolate mix has melted, smooth it over the top of the brownies, sprinkle with the pistachios and allow to set in the fridge for 5 minutes. Cut into squares and serve, or store in the fridge for up to a week.
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