Ingredients:​​

• 180g light cholesterol spread

• 175g unrefined brown sugar (or sweetening equivalent such as blitzed up Medjool dates)

• 3 tbsp high grade maple syrup

• 2 eggs

• 100g cocoa powder or raw cacao if making a vegan batch

• 80g wholemeal plain flour

• 1/2 tsp baking powder

• Splash of vanilla extract

• 80g of chopped nuts (I like to mix pecans and walnuts)

Method:

• Preheat the oven to 180 fan.

• Beat the butter and the sugar together in a big bowl until well combined.

• Add in the egg and beat well to combine. I just use a wooden spoon and a bowl for all this, it doesn't need to be elaborate. 

• Add the vanilla and the cocoa and beat to a sumptuous chocolatey goo. 

• Add the flour, baking powder and nuts and stir to combine. Don't beat too much now or it'll get tough. 

• Spoon into a greased cake tin. I use a couple of loaf tins so you get more edges, but a round 9-inch cake tin or a square 8-inch will work nicely, too. 

• Bake for 20-25 minutes. I like mine fudgy in the middle but set on top so I take it out after 20. 

• Leave to cool completely in the tin and then cut into 20 even pieces, lever out with a pallet knife and enjoy.