Best-dressed brownies: No-cook truffle brownie bites
MAKES 1 x 16cm SQUARE FOR SLICING
200g dark eating chocolate, vegan if preferred (about 70 per cent)
175g shelled pistachios
125g pitted medjool dates
60g coconut oil
- Gently melt the chocolate in a bowl set over a pan containing a little simmering water. Leave to cool to room temperature.
- Whiz 150g of the pistachios in a food processor for about 5 minutes until the nuts release their oil and the fine crumbs stick together in a dense nut butter (you will need to scrape the sides down now and again). Add the dates and coconut oil and whiz to a sticky paste, then add the melted chocolate.
- Line the base and sides of a 16cm square tin (or similar) with clingfilm. Pack the mixture into the tin, pressing down slightly. Alternatively shape the mixture into a 16cm square on a sheet of baking paper. Coarsely chop and scatter over the remaining nuts. Loosely fold the clingfilm over the top and chill for at least a couple of hours or half a day until set. To serve, slice into 2cm squares. Leave to soften for 15 minutes at room temperature before serving. A perfect after-dinner treat with an espresso.