Citrus & Pistachio Brownies
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PREP TIME 20 MINUTES (+ REFRIGERATION)  MAKES 25

Grease and line base and sides of a 20cm square cake pan with baking paper. Process 270g pecans until finely chopped. With motor running, add 520g fresh pitted dates, 35g sifted raw cacao powder, 3 teaspoons water, 1½ teaspoons virgin coconut oil, 2 teaspoons finely grated orange rind and 2 teaspoons finely grated lemon rind; process until mixture comes together. Transfer to a bowl; stir in 70g chopped pistachio kernels. Press mixture evenly into pan; top with 70g chopped pistachio kernels. Refrigerate for 1 hour or until firm. Cut into 25 squares.