4 tablespoons Azada’s Oil
200 grams ground almonds
200 grams dark chocolate
50 grams pecans
50 grams dates, pitted
3 tablespoons maple syrup
50 grams chocolate mini eggs
Line a 20 x 30cm traybake tin with cling film in a crisscross pattern, leaving an extra two inches over the sides. Break the chocolate into pieces and put it into a large heatproof bowl set over a saucepan of gently simmering water.
Meanwhile, in a food processor add the ground almonds, dates and maple syrup and blend. Slowly add the Olive Oil to the mixture as it is blending.
Once the chocolate has melted and looks smooth and glossy remove it from the heat and add the pecans.
Using a spatula, scrape the date mixture into the chocolate and mix together until fully combined.
Spoon the mixture into the traybake tin and press down with the back of a spoon until smooth and even. Fold over the excess cling film and leave to set in the fridge for 1 hour.
Remove the raw brownie from the tin and cut into squares and scatter with the chocolate mini eggs to serve.