2teaspoons(2teaspoons)baking powder(ensure gluten-free if necessary)
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Drain and rinse the tofu, then pat dry with a paper towel.
Drain the dates.
Place the tofu, dates, almond milk and salt in a food processor or blender and whizz until completely smooth.
Transfer into a bowl and add the ground almonds, cocoa powder and baking powder. Mix well.
Transfer the mixture into a baking tin lined with baking paper (I used a 23cm/9inch square baking tin).
Bake in the oven for around 15 minutes until the top is cracked and the brownies have just set - don’t worry if they still look a bit gooey when you take them out, as they will firm up as the cool down.
Leave to cool slightly before cutting.
Keeps well covered in the fridge for up to a few days.