Method

• 1.
  Preheat the oven to 160°C. Line a 20cm square baking pan with baking paper.
• 2.
  Place the dates and 1 cup (250ml) water in a saucepan. Stir in the bicarb soda and place over medium heat.
• 3.
  Bring to a simmer and cook, stirring occasionally, for 10 minutes or until thick. Cool slightly then transfer to a food processor.
• 4.
  Add maple syrup and butter, and whiz until smooth.

• 5.
  Combine cacao, ground chia, coconut flour and a pinch of salt in a bowl. Fold in date puree, then fold in eggs, 1 at a time.
• 6.
  Pour into pan and bake for 25-30 minutes until set. Cool completely in the pan.
• 7.
  Soak the gelatine leaves in cold water for 5 minutes to soften. Place the jam in a saucepan over medium heat and stir for 2-3 minutes until warmed through.
• 8.
  Squeeze excess water from the gelatine and add to the jam, stirring to combine.
• 9.
  Pour the jam mixture over the brownies then place in the fridge for 2 hours to set. Cut into squares to serve.