for 12 pieces

Mixture

200 g	Medjool dates, pitted
100 g	ground almonds
75 g	cocoa powder
2 tsp	instant coffee
1 tsp	vanilla paste
1 pinch	salt
50 g	walnut kernels, finely chopped

Glaze

150 g	vegan dark chocolate, finely chopped
30 g	coconut oil

How it's done

Mixture

Puree the dates in a food processor along with all the other ingredients up to and including the salt. Remove the mixture, add the walnuts, knead in by hand. Divide the mixture into 12 portions, shape into balls, flatten a little, then press into the prepared tin. Cover and freeze for approx. 30 mins.

Glaze

Place the chocolate and coconut oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dip the bronuts in the glaze, place on a rack and leave to dry.

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