INGREDIENTS:

Brownie:

200 g dates

90 g vegetable butter

1 ripe banana

100 g gluten-free flour

35 g cocoa powder

60 g ground cashews

2 tsp baking powder

1 tsp apple cider vinegar

Caramel:

200 g Medjool dates

50-100 ml oat drink

1/4 tsp salt

PREPARATION:

Pit the dates and bring to a boil in a saucepan with 300 ml of water. Add the butter and chopped banana and blend until smooth, then let the mixture cool. Combine the flour, nuts, cocoa powder, and baking powder and fold into the date mixture, then carefully mix in the apple cider vinegar. Pour the batter into a greased baking pan and bake in a preheated oven at 180°C (top and bottom heat) for about 30 minutes. Let the brownies cool briefly in the pan, then turn out onto a wire rack and let them cool completely.

To make the date caramel, cover the dates with boiling water and let them soak for 30 to 60 minutes, then drain the water. Blend the dates with a pinch of salt in a food processor until creamy, gradually adding the oat milk until a smooth consistency is reached. Pour the caramel over the brownie and enjoy.