It’s raw brownie time!

Wowzers! These were so easy and I don’t have a very strong motor on my blender so the texture of the brownies is sometimes nutty mixed with the smooth!  The ganache is NOT compulsory but makes it even more dramatic. Adding the ganache does make it less healthy with the white sugar and the chocolate wasn’t vegan.


200g dates (There seemed to be a date shortage around South Birmingham this week; I used pre-chopped, packaged ones which i soaked in hot water for 10 mins)

100g nuts (the main nut i used was walnut with some hazelnuts but you could add almonds, cashews-any i bet)

60g cocoa powder

pinch of sea salt

For the Ganache topping

75g dark chocolate

50ml almond milk

1 tbs +1/2tbs of melted coconut oil

1tbs icing sugar

pinch of sea salt


1.Blend the nuts in a processor

2. Add the cocoa powder and salt to the blender and pulse together

3. Put this mixture in a large bowl

4. Drain the dates from their water (if re hydrating them) and blend together in the mixer

5. When the desired texture is reached (i don’t think it needs to be a puree) add the nut and cocoa mix to the dates and mix together (my blender failed at this so using a wooden spoon worked just as well!)

6. the mixture should be super squidgy and using a spatula press this onto a lined tin or dish making it about 1cm in thickness; (keep it contained!) Put in fridge

7. for the ganache heat up the almond milk to a HOT heat and drop the chocolate pieces into it to melt.  (Cover and leave for a while)

8. Melt the coconut oil and add this to the chocolate milk and put in fridge to cool down a little

9. Take both the brownie and ganache out of the fridge.  Test the ganache-whisk the icing sugar into it.  It needs to be thick so add more icing sugar if you desire!

10. spread the ganache onto the brownie thickly!

note- there maybe leftover ganache but it works well with strawberries/spread on toast/ eating off the spoon…

Sesame seed cake

This is a very moreish cake (i’m on my 2nd slice already) It definitely is improved by the small amount of almond flour added-adds to the nutty, toasted taste.


50g sesame seeds

120g softened unsalted butter

185g Caster sugar

1tsp vanilla extract

2 1/2 tsp toasted sesame oil

2 eggs

150g plain flour

120ml buttermilk (i squeezed lemon juice into milk and let it stand for 10 or so minutes) 

50g almond flour

1/2 tsp bicarbonate of soda

1/4 tsp salt


  1. Lightly toast the sesame seeds using a dry pan. Keep an eye on them as they do suddenly burn!
  2. Cream together the butter and sugar til light and fluffy
  3. Add 1 egg at a time to this
  4. Beat in the vanilla extract and toasted sesame seed oil
  5. Fold in both of the flours, salt, bicarbonate of soda,
  6. Then the sesame seeds…
  7. Finally the buttermilk/lemonified milk
  8. Put mixture into a greased, lined cake pan (normal sponge size)

Put in a fan assisted oven at 160c for 35 Minutes.

* I covered the cake with foil for the last 10 minutes of cooking to protect it from blackening,

Once cooked, let the cake stand in its tin for 10 minutes before turning out onto a wire rack to cool.