Serves 12 | Prep time: 5 minutes | Cooking time: 50 minutes |

Ingredients

200g cauliflower steamed and water squeezed
300g dates
100g oat flour
60g raw cacao
300ml coconut milk
70g coconut oil
120g tahini
2 tsp vanilla extract
1 tsp hamalyan salt
1tsp baking powder
½ tsp bicarbonate of soda
1tbsp chia mixed with 4 tbsp water
Desiccated coconut for serving

First steam the cauliflower for 5 minutes, then squeeze the extra liquid off, set aside.

Place 3 tbsp of the coconut oil in a pan and cook the dates for a 5 minutes or until soft. Then add the dates, tahini and cauliflower in the food processor and blend until smooth, add the milk, vanilla, coconut oil, chia mixture and blend again. In a separate bowl add all the dried ingredients and combine then pour into the cauli mixture and pulse to combine. Pour the batter in a baking tray lined with baking paper.

Bake for 45/50 minutes and only cut the cake when complete cool. Spread the topping and slice.

While the brownies are baking, make the sauce by adding to a pan the sesame seeds and toast for about 5 minutes ensuring it doesn’t burn, set aside.

Add everything else to a food processor and blend until you get a runny thick consistency. Add more water if needed. Once the sesame seeds are ready, combine with the sauce and it’s ready to serve over the brownies with a sprinkle of desiccated coconut.

Sauce
100g tahini
100g dates
200ml water
1 tbsp sesame seeds roasted