brownies “after the retreat”

2 apples
6-8 Medjool dates
150g almonds
1 tablespoon honey
5 tablespoons cocoa

Preheat oven to 180°C. Line a shallow baking try with baking paper. Peel the apples, remove the cores, chop into chunks. Remove the stones and hard ends from the dates.

Place the almonds into a food processor and blitz 30-60 seconds until they turn into almond “flour”. Add dates, honey and cocoa.

Cook the apples in boiling water for 10 minutes. Drain the apples and add them to the food processor.

Blend the mixture 30-60 seconds until all combined, then scoop the mixture into the baking try.

Place in the oven and cook for 20 minutes, until the top goes firm.

Let the brownies cool to room temperature, then place in the fridge for at least 20 minutes or overnight.