These make a great pudding — delicious with a dollop of creme fraiche (adds 90 calories).

Ingredients – Makes 16

• 60g pitted dates, finely chopped
• 60g coconut oil (or unsalted butter, softened), plus extra to grease
• 3 eggs
• 100g ground almonds
• 1 pear, quartered and cored,
• 140g dark chocolate (70%)
• 25g Brazil nuts, chopped
• Pinch of salt

Method

1. Preheat the oven to 180c and grease a 20cm square cake tin.
2. Simmer the dates in a saucepan with a splash of water for 3-5 minutes, allow to cool then blitz with the coconut oil in a food processor.
3. Transfer to a large bowl and add the eggs, then the ground almonds, and beat until everything is incorporated.
4. Dice the pear into ½cm squares and stir it in.
5. Melt the dark chocolate (over steaming water or in a microwave), allow to cool slightly, then stir into the brownie mixture.
6. Pour into the tin and bake for 15-20 minutes, or until a knife comes out clean.
7. Cut the brownies into squares and freeze any left over. These make a great pudding — delicious with a dollop of creme fraiche (adds 90 calories).