Pear & Hazelnut Chocolate Brownies


Nutrition: Makes 16 | Carbs: Approx 10g per brownie


  • 60g pitted dates finely chopped
  • 60g coconut oil (or softened butter) + extra to grease
  • 3 eggs
  • 100g ground almonds
  • 1 pear quartered & cored, skin on
  • 140g dark chocolate (70% cocoa solids)
  • 25g Brazil nuts, chopped
  • Pinch of salt


  1. Preheat the oven to 180oC & grease a 20cm square cake tin.
  2. Put the dates in a small saucepan with a splash of water. cover and gently simmer for 3-5 minutes or until they soften.
  3. allow them to cool, then blend them with the coconut oil in a food processor or with a hand blender.
  4. Transfer the mixture to a large bowl and add the eggs, then the ground almonds, and beat until everything is incorporated.
  5. Dice the pear into 1/2cm squares and stir it into the mixture too, along with the Brazil nuts.
  6. Melt the dark chocolate in a heatproof bowl set over, but not touching, a pan of steaming water (or microwave it on a medium heat for 1-2 mins).
  7. Allow it to cool a bit before stirring it into the brownie mixture.
  8. Pour the mixture into the tin and bake it for 15-20 mins, or until a knife comes out clean.

Serving suggestion:

Delicious with a dollop of creme fraiche.