Add the Medjool dates and 5.25 oz of pistachio butter to a food processor. Blend until you achieve an even, sticky mixture that holds together when pressed.

Add the cocoa powder and a small pinch of salt to the blended date and pistachio mixture in the food processor. Blend again to combine thoroughly. Line a 22×12 cm loaf tin (or similar) with baking paper. Press the mixture evenly and firmly into the tin to form an even base layer.

In a bowl, mix the remaining 3.5 oz pistachio butter with the 2 scoops of Bloom greens powder until smooth and well combined. Spread this pistachio butter mixture over the brownie base using a spatula to create an even layer. I like to spend a minute smoothing the top for a nice, clean look.

Place the tin in the freezer for at least two hours, or until the pistachio butter layer is solid. Once well chilled and firm, remove from the freezer and pour the melted dark chocolate over the top, spreading it in an even layer. The cold pistachio butter will help the chocolate set quickly.

Allow the chocolate topping to set for a few minutes at room temperature—this should not take long. Once the chocolate is firm, lift the brownies from the tin and slice into 10 squares. Enjoy your nutrient-packed treats! For easier slicing, I like to dip a knife in hot water and wipe it dry before each cut.