Method
1. Toast the Nuts
Preheat your oven to 200°C fan (392°F).
Line an 18cm x 18cm square tin with baking parchment. Spread the nuts on a baking tray and toast in the oven for 6–8 minutes, or until fragrant and lightly browned.
Remove and transfer them to a plate to cool.

Tip: Toasting brings out the natural oils and deepens the nutty flavour — don’t skip this step!

2. Prepare the Dates (if using)
If using dates, soak them in 3 tablespoons of hot water for a few minutes. Mash into a rough purée using a fork. If using erythritol, skip this step.

3. Melt Chocolate and Butter
In a small heatproof bowl, melt the dark chocolate and butter together — either in the microwave (about 2 mins) or over a saucepan of gently simmering water.
Stir in the date purée or erythritol, and a pinch of salt if using unsalted butter.

4. Combine the Batter
Roughly chop the cooled nuts (each nut into 3–4 pieces).
Stir the ground almonds, eggs, baking powder, vanilla extract, and chopped nuts into the melted chocolate mixture until well combined.

5. Bake
Reheat oven to 200°C fan (392°F).
Pour the mixture into your lined tin and bake for 15 minutes, or until just firm to the touch.
Cool in the tin for 10 minutes before lifting out and cutting into 18 squares.

Serving Suggestions
• Delicious on their own

• Add a spoonful of Greek yoghurt or a dollop of whipped cream

• Serve with fresh berries for a weekend treat

💡 Nutritional Info (Per Brownie)
Sweetener Net Carbs Fibre Protein Fat Calories
Dates 5g 2g 3g 16g 174 kcal
Erythritol 2.5g 2g 3g 16g 165 kcal

Storage
• Store in an airtight container for up to 5 days

• Freeze for up to 3 months – wrap individually and thaw at room temp

Substitutions & Tips
• Nuts: Use walnuts for classic richness, pecans for a buttery note, or macadamias for crunch

• Chocolate: Go for 85% cocoa if you like it darker and more intense

• Low-carb: Swap dates for erythritol or allulose