With work looming first thing the next day, I had a serious craving for something sweet (no surprises there!). I always knew that if I took two weeks off over Christmas and New Year it was going to be incredibly difficult to get back into a routine and get back to work.

The little one had seriously grown over the past few weeks, I now have a serious pregnancy bump and everything is getting a little bit harder and much more tiring. Fantastic! On a positive note, I have eight weeks to go – woohoo!

Having done the weekly shop and been to Waitrose and Tesco in-between (yes, I did get a little bit bored of daytime television and watching the same films on Sky) I was certain that I had every ingredient possible in the food cupboard. I was almost positive I had a spare bag of pecan nuts (one of the key ingredients of the brownies) – clearly pregnancy brain got in the way and I was left with half a pack of hazelnuts and a bag of mixed nuts – it could have been worse I guess.

So I set about making the brownie recipe with a slight change – hazelnuts and walnuts instead of pecans.

Raw brownies – makes around 10 brownies

– 2 cups of medjool dates

– 1 cup of pecans

– 2-3 tablespoons of raw cacao powder

– 2 tablespoons of maple syrup

Blend the pecans in a food processor until they form a crumb mixture

Add the dates and blend again

Adding the cacao and maple syrup

Press the mixture into a baking tray and refrigerate 3-4 hours (or if you are me, eat the mixture straight away!)

By changing pecans to hazelnuts, my brownies tasted a bit like Nutella – perfect and yummy!

All in all a sweet and satisfying simple treat 🙂