Preheat oven to 175°C. Line a 20x20cm square baking pan with baking paper. Set aside.

Place cacao butter and cacao powder in a saucepan over low heat to make the chocolate sauce. Stir occasionally until melted and combined, be careful not to overheat. Remove from heat.

Add nut butter, maple syrup, almond milk and mashed banana to the chocolate sauce and whisk thoroughly.

Then incorporate dry ingredients, almond meal, buckwheat flour, coconut sugar, chai spice powder, baking soda and salt into the chocolate mix.

Pour batter into baking pan and spread evenly. Cut the Banana Chai Blind Dates in half and sprinkle over batter.

Bake for 35 minutes or until cooked when tested with a skewer.

Once cooked, leave in the baking pan to cool completely.

You can enjoy the brownie as it is with your favourite ice cream or make it a little fancy for Valentines Day. Cut out a heart shape, drizzle the brownie heart with almond butter, top with edible flowers, and extra Banana Chai Blind Dates.