These refined sugar-free chocolate banana brownies are the perfect afternoon snack.
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.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.
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