makes
16
prep
5 minutes
cook
20 minutes
difficulty
Easy
makes
16
serves
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 10 soft fresh dates (200 g), pitted
- 2 bananas (400 g), peeled and chopped
- ⅔ cup (70 g) raw cacao or cocoa powder
- 1½ cups (180 g) almond meal (ground almonds)
- ¼ cup (60 ml) light-flavoured extra virgin olive oil
- 2 tsp vanilla extract
- ¼ cup (60 ml) maple syrup
Cooling time: 20 minutes
Instructions
- 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.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
