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Free · five complete recipes

Five desserts, no charge.

One recipe from each of five chapters of 100 Guilt-Free Desserts — a baked brownie, an olive-oil cake, a no-bake mousse, a cookie and something frozen. Complete pages, the same ones that are in the book.

One email, the PDF, and occasional recipe notes. Unsubscribe link in every one. No card, no account.

  • Fudgy Date Brownies — the book's first page
  • Lemon Yoghurt Cake — one bowl, olive oil
  • Dark Chocolate Avocado Mousse — three minutes, no oven
  • Chewy Oat & Date Cookies — freezer-friendly dough
  • Banana Peanut Nice-Cream — frozen, four ingredients

Then, if you want them, the other 95 are in the book.

See all 100 recipe names

Same page, same book

Here is exactly what the sample contains.

Chapter 01 · Brownies & bars

Fudgy Date Brownies

16 squares | Time: 20 min prep + 30 min bake | Oven: 170°C (340°F) | Tin: 20 cm (8 in) square

Ingredients

  • 250 g (1⅔ cups) soft pitted dates
  • 120 ml (½ cup) hot water
  • 3 large eggs
  • 120 g (½ cup plus 1 tbsp) butter, melted
  • 1 tsp vanilla extract
  • 60 g (½ cup) unsweetened cocoa powder
  • 60 g (⅔ cup) ground almonds
  • 60 g (½ cup) plain flour
  • 1 tsp baking powder
  • ¼ tsp fine salt
  • 80 g (½ cup) dark chocolate (85% cocoa), chopped

Method

  1. Heat the oven and line the tin with baking paper.
  2. Soak the dates in the hot water for 10 minutes, then blend dates and water to a thick paste.
  3. Whisk in the eggs one at a time, then the melted butter and vanilla.
  4. Sift in the cocoa, flour, baking powder and salt, add the ground almonds and fold until smooth. Fold in the chocolate.
  5. Scrape into the tin and bake 28–30 minutes until the edges are set and the centre just wobbles. Cool fully before slicing.

Storage: keep airtight at room temperature 5 days; freezes 3 months.
Swap: use ground walnuts instead of almonds, or swap the chocolate for toasted hazelnuts.

Mary's note: If the middle still wobbles when the timer goes, give it two more minutes and walk away — the dates keep it soft, and a fudgy centre is the whole point of a brownie.

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