Brownies will be soft towards the middle of the dish after taking them out of the oven. Don't worry if they look a little too soft because once the coconut butter sets they will firm up and even more when chilled in the fridge. Store brownies in an airtight container for up to a week in the fridge and a month in the freezer. If you prefer them soft and like they were after baking and cooling then leave the brownies out for 20-30 minutes at room temp, then serve

2⅔ cups shredded coconut 200g of dates soaked for a wee while in hot water 70g of 72% dark ghana chocolate (around about 12 squares of choc) 3 large eggs 1 tsp vanilla ½ tsp baking soda ¼ tsp sea salt optional - a sprinkle of sea salt before going into the oven

In a food processor add shredded coconut. Blend for 7 minutes or until you have the consistency of coconut butter

Add pitted dates. Blend for 1 minute

Break up chocolate bar and add the pieces to the processor. Blend for 1 minute

Add eggs, vanilla, baking soda and sea salt. Blend for 30 seconds

Transfer batter to a greased 8x8 baking dish. Smooth batter with a spatula

Bake at 350 for 20 - 22 minutes

Let cool for 1 hour before serving