Nutritional therapist Diana Warrings gives her recipe for love on Valentine’s Day

Not only do these delicious brownies taste good, the coffee and dark chocolate are rich in antioxidants and the walnuts and ground almonds give some extra fibre and omega oils as well as some vitamins and minerals.

The rich and creamy coffee and walnut flavour is divine, but please remember that coffee and chocolate may have a stimulating effect and possibly won’t make you want to go to sleep too soon after, though on Valentines Day this may not be such a bad thing 🙂

Preheat oven at 175C and melt the chocolate in a bain-marie. Once melted, set aside. Keeping the bowl on top of the hot water pot will assure it stays liquid.

While the chocolate is melting away, blend the dates, the content of the vanilla pod and the maple syrup until you have a smooth paste. Set aside.

Separate the egg yolks from the egg whites and set both aside.

Next place the coconut oil and the date-maple syrup paste in a food processor and blend until you have a smooth paste, then add the chestnut flour, ground almonds, egg yolks and salt and blend until everything is well combined.

Now the melted chocolate is ready to go in, carefully blend everything together until smooth.

Whisk the egg whites until white and fluffy, then fold  into the chocolate mix and add the walnut pieces.

Prepare a brownie or baking tin by lining it with baking paper and then pour in the mix. Bake for 20 minutes and leave to cool on a roasting tray.

For the cream, blitz the soaked dates, coffee shot, walnuts and maple syrup. Spread onto the brownie before serving.

Enjoy and happy Valentines day.

Diana Warrings is a qualified nutritional therapist cooking delicious & healthy food, shared on irmagreen.com

Ingredients (makes 10-12)Food
For the brownies:
250g of organic dairy free dark chocolate 100g of organic walnuts
125g coconut oil
100g ground almonds
100g chestnut flour
75g organic dates
(soaked in warm water for 30-60minutes)
30ml organic maple syrup
4 organic eggs
1 pinch of salt
2 tsp finely ground espresso coffee powder
Vanilla from one vanilla pod
For the coffee & walnut cream: 125g organic walnuts
75g organic dates (soaked in warm water, 30-60minutes)
3 tsp organic maple syrup
1 double shot espresso