This is a delightful idea for a petit four, particularly if you are entertaining over the holiday period, only because it is quite rich. It benefits from being in the fridge overnight to chill well.
Ingredients (makes 20 pieces)
- 210g Majool dates deseeded
- 75g almond flour
- 75g pistachios
- 30ml vin Santo
For the topping
- 200ml coconut cream
- 20g caster sugar
- 1 tsp pistachio paste
- ½ lime, zest only
Put the dates, almond flour, pistachios and vin santo in a blender and blitz.
Line a small square tin with double clingfilm. Spread the date mix and flatten with a pallete knife.
For the topping, whisk the coconut cream and sugar until the sugar has melted. Add the pistachio paste, whisk again to incorporate and spread over the brownie. Transfer to the fridge to chill.
The next day and just before serving, top with some freshly grated lime zest.