• half head cauliflower, leaves and core removed, cut into florets (300g raw)
  • 15 medjool dates, stones removed
  • 0.5 tsp vanilla bean extract
  • 2 tbsp maple syrup
  • 120 g white spelt flour
  • 70 g ground almonds
  • 30 g cocoa powder*
  • 60 g dark chocolate chips*


  1. 1

    Place a colander over a pan of simmering water. Add the cauliflower florets and cover with a lid. Steam for 20 minutes or until tender. Leave to cool. 

  2. 2

    Preheat the oven to 180°C / fan 160°C / gas mark 4, then grease and line a 20cm square tin.

  3. 3

    Place the cauliflower, dates, vanilla bean extract and maple syrup in a blender. Whizz until completely smooth.

  4. 4

    In a bowl, combine the flour, almonds and cocoa powder. Then stir in the cauliflower mixture until combined. Fold in the chocolate chips and then pour into the lined tin. 

  5. 5

    Bake for 20 minutes, until the brownies feel firm to the touch. Remove from the oven and then leave in the tin to cool. Cut into squares and serve. 

  6. 6

    *This recipe can be made vegan if using dairy-free vegan chocolate.

Nutritional Details

Each serving provides
  • Energy 678kj 162kcal 8%
  • Fat 4.3g 6%
  • Saturates 1.2g 6%
  • Sugars 18.2g 20%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1110kj/265kcal

Each serving provides

25.4g carbohydrate 3.7g fibre 3.7g protein

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