Nush Cream Cheese Swirl Brownies


Serves 9


140g gluten-free plain flour
1/4 teaspoon of baking powder
30g cacao powder
35g light brown sugar
1 teaspoon of vanilla extract
120g dates
280ml dairy-free
100g melted dark chocolate
15ml maple syrup

150g Nush Natural Almond Spread
2 tablespoons of maple syrup
1 teaspoon of vanilla extract


Begin by covering the dates in boiling water and leaving to soak for 10 minutes. Drain them and place them in a blender. Blend until a paste is formed.

Preheat oven to 180 degrees and grease or line a square baking tin.

Next empty the date paste into a bowl and combine with the melted dark chocolate, vanilla extract, dairy-free and maple syrup.

In a separate bowl combine the plain flour, baking powder, cacao powder and light brown sugar.

Pour the wet ingredients into the dry and combine.

In a separate bowl combine the Nush Natural Almond Spread, maple syrup and vanilla extract for the cream cheese swirl.

Pour 3/4 of the brownie mixture into the baking tin and spread out evenly.

Next pour the cream cheese mix on top of the brownie mixture in horizontal lines. You should be able to fit 4 or 5 lines.

Use the remaining brownie mixture to add small dollops over the mixture on top of the cream cheese lines.

Finish by using a knife to make vertical lines through the mixture, followed by horizontal to make the swirls.

Bake in the oven for 30 minutes or until a toothpick comes out clean. Allow to cool before removing from the tin and cutting into squares.