• • • 270 g (9. oz/1½ cups) medjool dates, pitted
    • 90 ml (3 fl oz) spiced rum
    • 80 g (2½ oz/⅓ cup) hemp seeds
    • 100 g (3½ oz/1 cup) almond meal
    • 50 g (1¾ oz/¼ cup) 100% raw cacao powder
    • 1vanilla bean, split, seeds scraped
    • finely grated zest of 1 lemon
    • 2 tbsp chopped macadamias
    • 2 tbsp cocoa nibs

    Topping

    • 125 ml (4 fl oz/½ cup) coconut oil
    • ½ tsp finely chopped lavender leaves
    • 50 g(1¾ oz/¼ cup) 100% raw cacao powder
    • 2 tbsp maple syrup
    • 1 tbsp bee pollen (optional)
    • 5 lavender flowers or rose petals (optional)

• Line a 20 cm (8 inch) square cake tin with baking paper. Soak the dates in the spiced rum for at least 10 minutes, then place into a food processor with the hemp seeds and process until puréed and combined.

  Add the almond meal, cacao, vanilla seeds and lemon zest. Process until combined and sticky. Transfer to a bowl and fold through the macadamias and cocoa nibs. Spoon into the prepared tin and smooth the surface. Refrigerate for at least 2 hours, until firm, or place into the freezer for 15 minutes if you’re short on time.

  To make the topping, gently heat the coconut oil with the lavender in a saucepan, then remove from the heat and set aside for 5 minutes to infuse. Sift in cacao powder then add the maple syrup and mix until combined and smooth.

  Pour the topping onto the brownie slab and refrigerate for 10 minutes. Cut into squares to serve. Garnish with a sprinkle of bee pollen and some fresh lavender flowers or rose petals, if using.

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