Method

You will need a 20cm x 20cm cake tin, lined with baking paper.

Preheat oven to 160°c fan/350 F/Gas mark 4

In a bowl, add 250 ml of boiling water, 1tsp of bicarbonate of soda and 1tbs of vanilla extract, mix well. Next add the dates (stones removed). Set aside for 15 mins.

Grind the chia seeds. This can be done in a coffee grinder or in a blender if grinding a larger amount of chia seeds. Keep ground chia seeds in airtight container and store in the fridge.

In a small bowl or a cup mix 14g of ground chia seeds and 6 tbs sparkling water. Set aside.

Add the coconut cream, coffee powder, 1tsp vanilla extract and dark chocolate into a saucepan and gently heat. Stir frequently, until all the chocolate has melted.Bring up to the boil, take off the heat and set aside to cool down.

Next add the dates and the vanilla water into a food processor and blend approximately for a minute until it is a thick paste. Next add the cacao powder and blend again.

Pour the date and cacao paste into a bowl and using a spatula add the chia seed mixture and olive oil. Mix well.

Next add the coconut cream and melted chocolate and mix all the ingredients until well combined. Add the orange zest.

Blend the rice and buckwheat flours together, with 1/4 tsp of sea salt and 3tsps of baking powder and add into the wet mixture. Combine all the ingredients.

Pour brownie batter into the cake tin lined with baking paper.

Bake in the oven, top middle shelf for 40 minutes.The top should feel firm.

A thin skewer can also be used as a tester, insert it into the centre of the brownie it should come out clean and with few crumbs.

Leave to cool for 15 minutes before removing the brownies from the cake pan. Cool on a wire rack before cutting into squares. 9 Generous, or 18 smaller portions. Dust with a little extra cacao powder.

Keep in an airtight container for up to 3 days.

These delicious Brownies are a real treat. Dense yet wonderfully moist, plant-based, gluten and refined sugar free, perfect with a cup of tea or coffee.