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Butternut squash and Date Brownies

Ingredients

  • 1/2 cup oats regular/steel/jumbo are all fine as we will blend this to a fine flour.
  • 1/2 scoop butternut squash flesh
  • 10 medjool dates
  • 2 eggs
  • 1/4 cup coconut oil melted
  • 1/4 cacao powder (add chopped or melted dark chocolate aswell to make these more sweet)
  • Pinch of salt
  • 1 teaspoon cinnamon

Instructions

  1. Cut butternut squash in half, drizzle with olive oil and roast for 45 mins on 180*C. (Or if you already have some cooked squash then ignore this step and use that!)

  2. Once the squash is cooked and softened, blend the oats in a blender untill it becomes a fine oat powder.

  3. If using medjool dates, blend the dates, eggs, coconut oil and butternut squash flesh together in a blender until nice and smooth. (If your using a different type of dates just soak for 10 mins in boiling water to soften.)

  4. Pour in a bowl and add in the dry ingredients which are the cacao powder, oats and salt.

  5. Pour in to a brownie tray and bake for 175* for 15 mins.

  6. Let the brownies cool completely before cutting. Store in the fridge and enjoy within 3 days. To freeze, store in an air tight container. To eat bring the brownies out and let them thaw for 15mins.