HEALTHY FOOD SWAP: DELICIOUS DATE BROWNIES
There’s nothing more comforting on a chilly afternoon than a warm, fudgy chocolate brownie – and this version is packed with goodness
Sweetened with fibre-rich dates, moistened with pumpkin, and made with nut butter instead of butter, these brownies are deliciously gooey and better for you, too.
(Makes 16 squares)
INGREDIENTS
250g Medjool dates (about 16), pitted
160g unsweetened almond butter
80g pumpkin purée or mashed sweet potato
2 large eggs
2 tsp vanilla extract
65g cocoa powder
½ tsp baking powder
½ tsp ground cinnamon (optional)
½ tsp sea salt
METHOD
1. Preheat the oven to 175°C (fan 160°C). Line a 20cm square baking tin with baking paper or lightly grease it with oil.
2. Put the dates in a bowl, cover with boiling water, and leave to soak for 3–5 minutes to soften. Drain well.
3. Tip the dates into a food processor and blend to a smooth paste.
4. Add all the remaining ingredients and blend again, scraping the sides if needed, until you have a thick, smooth batter.
5. Spoon into the tin and spread evenly.
6. Bake for 15–18 minutes – shorter for gooey brownies, longer for a firmer texture.
7. Cool for 10 minutes before slicing. Serve warm – they’re heavenly with a little Greek yoghurt or vanilla ice cream.
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