Ingredients

Date & raspberry raw brownie

2 ¼ cups (270g) pecans

2 ¼ cups (520g) fresh seeded dates

⅓ cup raw cacao powder

3 teaspoons water

1½ teaspoons coconut oil

50 grams melted 70% dark chocolate

60 grams raspberries

Method

Date & raspberry raw brownie

1.Grease and line base and sides of a 20cm (8-in) square cake pan with baking paper.

2.Process pecans until finely chopped. With motor operating, add dates, cacao powder, water and coconut oil; process until mixture comes together.

3.Press mixture evenly into pan; level with a palette knife.

4.Refrigerate for 1 hour or until firm.

5.Drizzle with melted chocolate; top with raspberries. Cut into 25 squares.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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