8 Serves
39 Mins
Preheat your oven to 180°C and line a baking pan with parchment paper.
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ItalianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
83 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
915 mg / 4,700 mgSodium
261 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
7 g / 28 gSugar
36 g / 50 gSaturated Fat
11 g / 20 gCholesterol
1 mg / 300 mgCaffeine
6 mgNet Carbs
58 gAlcohol
0 g
In a food processor, blend the banana and pitted dates until the mixture is completely smooth and creamy.
In a large mixing bowl, beat the eggs until well combined, then stir in the banana-date puree, coconut oil, baking powder, cocoa powder, and oat flour until a smooth batter forms.
Pour the brownie batter into the prepared baking pan and bake for 20 minutes.
While the brownies bake, melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water.
Once the brownies are baked, allow them to cool slightly before drizzling with the melted chocolate and topping with fresh raspberries and a sprinkle of desiccated coconut.
4
g19
g43
g
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