These rosemary brownies are so incredibly gooey and chocolatey you won't believe they're vegan, gluten-free, and sugar-free.
Each of these bites packs seven times more fibres and double the proteins than the classic ones.
Dark chocolate has more antioxidants than other superfoods like blueberries.
Soak the seeds in 70ml (2.3 fl oz) of water for 10 minutes until they form a thick gel-like mixture.
Meanwhile, soak the dates in warm water for 10 minutes and then blitz them in a food processor with 80ml (2.7 fl oz) of water.
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Add all the ingredients in a bowl, except for chocolate, and mix until you have a dense batter.
Transfer the mixture to a 20 cm (8 inches) square baking tin, and sprinkle with chocolate chips and rosemary. Bake for 20 minutes at 180°C (355°F).
Leave to cool on a wire rack before cutting into single-serving brownie squares.