Dates are wonderfully strengthening for bones because of their significant amounts of minerals. They improve intestinal disorders, allergies and even anaemia and are great for a quick pick-me-up snack as they’re full of energy.
- 600g beetroot
- 500g pitted dates, roughly chopped
- 140g 100% cocoa powder
- 100g warm, melted coconut oil
- 200g ground almonds
- Coconut nectar (for extra sweetness if needed)
- 3-4 tbsp flaked almonds
- Set the oven to 170°C / 340°C / Gas Mark 3-4.
- Line a small baking tin, 15cm by 30cm (6” by 12”), with baking paper.
- Start by cooking the beetroot. Puréed beetroot is a great staple to have in the fridge, great in salad dressings, to make a quick soup and obviously for baking. Cut the beets into large chunks (no need to peel) and bring to the boil in plenty of water. Cook until very soft. Rinse in cold water. The peel should now slide off, and purée. Pop into a tub and keep in the fridge.
- While the beetroot is cooking, pop the pitted dates into a small pan, cover in water and bring up to a simmer for approximately 10 minutes, or until they start to swell and soften. Drain off and reserve the majority of the liquid (this can be used to sweeten other dishes). Purée the cooked dates until smooth.
- To make the brownie, beat all the ingredients together and check the sweetness. Add some coconut nectar, if needed. Spoon the brownie mixture into the prepared tin. Scatter over some flaked almonds and bake for approximately 35 mins, or until a skewer inserted into the centre comes out clean (err on the side of gooey rather than dry). Chill (this will help the brownies keep their shape) and cut into squares.
Recipe is taken from ‘Food to make the soul smile’ by Eliane