This recipe has been taken from ‘The clever guts diet – how to revolutionise your body from the inside out’ by Dr Michael Mosley.
- 1 medium aubergine (200g) peeled and diced
- 150g dark chocolate (Min 70% cocoa) broken up
- 60g coconut oil
- 60g soft pitted dates, diced
- 1/2tsp salt
- 3 eggs, beaten
- 1 tsp baking powder
- 80g ground almonds
- Preheat oven to 170 degrees C
Steam aubergine 15-20mins until soft. When it’s ready place it in a bowl with the chocolate and coconut oil. The warm aubergine will melt the oil and chocolate.
Add the chopped dates and salt and place in a food processor. Blitz the mixture until smooth. It should now be cool enough to add the eggs and baking powder. Blitz again for another minute or so and then mix in the ground almonds.
Spread the mixture in a lined baking tray (I used 20cm square tin) and bake for about 20 mins. It is cooked when a knife comes out clean.
It does say that you could make cupcakes, divide mixture in a 12 hole cupcake tray and bake for 15-20mins.