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.
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- 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.