No-bake raw brownie

For the base

6 Tbsp	Cocoa powder
¼ tsp	Salt
2 ½ cups	Pitted dates, chopped
1 cup	Walnuts
½ cup	Almonds
1 tsp	Pure vanilla extract
1 Tbsp	Water

For the topping

½ cup	Crunchy peanut butter
2 Tbsp	Maple syrup
2 Tbsp	Milk

Directions

1. Grease and line a 20cm square cake pan with baking paper.
2. Place the base ingredients in a food processor — in batches if necessary. Process until fine and sticky. Tip into the pan and press down evenly.
3. Combine the topping ingredients, stirring until smooth. Spread over the brownie. Chill until firm then cut into squares or bars. Store in the freezer for up to 2 months.

More about Jan's no-bake delights

Peanut butter bubble bars

Unbaked caramel and ginger slice

Date and prune truffles