You'll be pleased to hear that not only do these brownies deliver on the rich, chocolatey, and addictive prerequisites of brownies, they are also gluten free, dairy free and refined sugar free. They're “almost good for you choc-banana brownies".
- 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
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.
Cooling time: 20 minutes
- 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.