Salted Caramel:

• 1 cup dates
• 1 tsp salt
• 1/2 cup warm water

Brownie Mix:

• 2 cups plain flour
• 2 cups soft brown sugar
• 1 cup cocoa powder
• 1 tbsp baking powder
• 2 tbsp soft peanut butter
• 1 cup water
• 1 cup vegetable oil

Dusting:

• 1/4 cup icing sugar
• 1/4 cup cocoa

Topping:

• Seed & Bean Cornish Sea Salt Dark Chocolate
• Shortcrust Pastry

To Serve:

• Raspberries
• Oat Cream

• Put the salted caramel ingredients in a food processor & whip them up into a paste
• Spread it on the shortcrust pastry base
• Put all the brownie mix ingredients in a food processor & whip them up into a thick cream (it will look like a thick cookie dough)
• Pour the mix into the tart tin & spread it round
• Push chocolate chunks into the tart in a neat fashion
• Cover the pie with tin foil & bake at 200℃ (392℉) for 25 minutes
• Take out of the oven & serve (immediately if you have bad self control, like me or later, with a cup of tea!)
• Serve with raspberries & oat cream