Oh My Goodness, Non Bake, Espresso and Date Brownies.

Looking for a devilish treat but want to remain an angel?  Look no further. These sugar-free treats are gorgeously gooey and, wait for it….good for you too!


Serves: 1 tin of brownies

Preparation time: 25 minutes (plus 10 minutes’ soaking and 1-2 hours’ firming)

300g (10½oz) dates

100ml (3½fl oz) freshly brewed coffee

2 tsps ground cinnamon

Ground seeds of 5 cardamom pods

1 tbsp vanilla extract or the seeds from 1 pod

150g (5¼oz) walnuts

150g (5¼oz) almonds


De-stone the dates if needed.  Pop them into a saucepan with the coffee, cinnamon, cardamom and vanilla then soak for 10 minutes.

Place all but a handful of the walnuts in a food processor with all the almonds. Blend until you have a fine powder (or alternately use pre-ground versions), add the spiced coffee dates and blend until smooth.

Line a small baking tin with foil or greaseproof paper then spoon the mixture in. You want it about 2-3cm (¾-1¼in) deep. If your tin is too big, you can use a doubled-over piece of foil or greaseproof paper as a makeshift side for your tin.

Sprinkle the remaining walnuts over the top then press the mixture into the tin. Place a piece of foil or greaseproof paper over the top, smooth over the top and put in the fridge to firm up for 1-2 hours.

Remove from the tin, cut into squares and tuck in.

You can keep the brownies for up to a week and they also freeze well.

Enjoy riders!

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