200gMedjool datesyou can get it in the Turkish grocery store or in the health food store
150gdried plums without a stone
100gvirgin coconut oilmelted
3tbspacacia honeyalternatively: maple syrup, grade A
200gground almonds
50graw cocoa powderunsweetened
1tbspmaca powder
1tspcinnamon
1tspground cardamom
1tsptartar baking powder
1/2tspsalt
For the coating:
100gorganic dark chocolate
3tspbee pollen
Instructions
Preheat the oven to 180°C.
Coring the Medjool dates and cover with the plums in a saucepan with water and bring to boil. Cook for about 10 minutes until soft. Put the fruits in a sieve, catch the cooking water and let the fruits cool down.
Puree the fruits together with melted coconut oil, maple syrup and 4 tablespoons of the cooking water in the food processor or with the hand blender until creamy.
Mix the ground almonds in a bowl with cocoa powder, maca powder, cinnamon, cardamom, baking powder and salt. Add the fruit puree from the food processor and mix everything together until smooth.
Line a square, approx. 17 x 20 cm large baking pan with baking paper and distribute the dough evenly in it. Smooth the surface with your moistened hands. Bake for 16-18 minutes. Let cool completely, then put in the refrigerator for 1 hour and then cut into approx. 16 rectangles.
For the chocolate coating, melt the chocolate in a water bath. Brush the surface of the brownies with it. Sprinkle with bee pollen and let cool completely. Store the brownies in the refrigerator and consume within approx. 4 days.