choc-banana brownies

  • 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
  1. Preheat oven to 160°C (325°F). Line a 20cm square cake tin with non-stick baking paper.
  2. Place the dates, banana, cacao, almond meal, oil, vanilla and maple in a food processor and process until smooth. 
  3. 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. 
  4. 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.
  5. 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
RATE THIS RECIPE:
Reader ratings (2.88) 217521

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox