Serves 4

Prep time 90 minutes

A combination of unique and familiar ingredients in combination with bread – that would otherwise be thrown away – come together in an earthy dessert.


1 tbsp. cocoa powder
2 cloves black garlic
2 tbsps. carob syrup
50g pitted dates
Chilli as needed
Salt as needed
2 handfuls stale bread, toasted and turned into breadcrumbs
2 tbsps. brown sugar

Ingredients For Brown butter crumb

150g butter
3 handfuls stale bread, toasted and turned into breadcrumbs
2 tbsps. brown sugar
50g cashew nuts
Salt, as needed


For the brown butter crumb first start by heating the butter in a sauté pan until the solids start to turn a golden brown and smell nutty. Once they are a lovely brown colour (but before they burn), scrape it into a food processor. Add the stale bread, cashew nuts, brown sugar and a pinch of salt. Blitz until you are left with a relatively fine crumb. Empty into a container and use when needed.
For the no-bake brownies combine all of the ingredients in a food processor blending until they come to a homogenous paste. Line a small baking tin with baking paper and spread out the paste to a 3cm thickness forming it into a square shape. Refrigerate for at least an hour and then cut into the desired serving size. Serve with the brown butter crumb and a spoonful of crème fraiche.

Tip: Instead of serving it as a dessert allow the mixture to set a little and roll into balls for a quick pick-me-up snack on the go.

Debbie Schembri

Debbie Schembri

After working as a chef on charter yachts, Debbie moved on to stage at Michelin starred restaurants including Noma, Copenhagen and Coi, San Francisco.

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