• Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the brownies out easier for cutting.

  If your dates are dry, soak them in hot water for 10 minutes and drain.

  Add the dates and tahini to a food processor. Blend until the mixture is smooth and sticky.

  Add the cocoa powder, protein powder, vanilla and salt. Blend again until everything is thoroughly combined and you have a thick, fudgy mixture.

  If the mixture is too dry to blend, add water one teaspoon at a time. You want a thick brownie dough rather than a wet mixture.

  Transfer the mixture to the prepared pan. Press it down evenly using the back of a spoon or your fingers.

  Place in the freezer for 30–45 minutes, until firm enough to slice.

  Remove from the pan and cut into 8–10 brownie squares.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Dip each brownie into the melted chocolate, or spoon the chocolate over the top for an easier option.

  Place on baking paper and refrigerate until the chocolate has completely set.

  Store in an airtight container and enjoy whenever your chocolate cravings strike!

  Store in the refrigerator for up to 5 days, or freeze for up to 2 months. Allow frozen brownies to soften for a few minutes before eating.