- 10 soft fresh dates (200g), pitted
- 2 bananas (400g), peeled and chopped
- ⅔ cup (70g) raw cacao or cocoa powder
- 1½ cups (180g) almond meal (ground almonds)
- ¼ cup (60ml) light-flavoured extra virgin olive oil
- 2 teaspoons vanilla extract
- ¼ cup (60ml) maple syrup
- Preheat oven to 160°C (325°F). Line a 20cm square cake tin with non-stick baking paper.
- Place the dates, banana, cacao, almond meal, oil, vanilla and maple in a food processor and process until smooth.
- Pour the mixture into the prepared tin, scraping the sides of the processor with a spatula if you need to. Smooth the top and bake for 20 minutes or until just firm around the edges.
- Wearing oven gloves, carefully remove the brownie from the oven and allow it to cool in the tin for 20 minutes. Place it in the fridge until chilled.
- Turn the brownie out onto a large board and, using a sharp knife, cut it into squares to serve. Keep the brownies in an airtight container in the refrigerator. Makes 16
donna hay team
Hi Leena, Yes, you can use honey instead of maple syrup. You may end up with a slightly different consistency, or a slightly firmer mix, as maple syrup tends to be runnier. The DH team x
Can I use honey instead of maple syrup?
donna hay team
Hi Jude, of course! Fresh dates are best in these recipes as they have a soft smooth texture when baking. The DH team x
Lots of your kids recipes from the show use fresh dates. Can dried be used instead as a cheaper alternative