Directions

  1. Soak the dates for at least half an hour in 100 ml water and then puree in a tall container using a handheld blender (add some more water if necessary).
  2. Cut the beetroot into cubes and add to the date mousse together with half a banana. Continue to puree until you have a smooth consistency.
  3. Preheat the oven to 180 °C (top/bottom heat).
  4. Grind the rolled oats into a flour in a mixer or food processor. Add the beetroot mixture and the rest of the ingredients (except for the chocolate) and combine to form a smooth dough.
  5. Finely chop the chocolate and stir it in.
  6. Place the dough on a baking sheet lined with baking paper, smooth it out and bake for 20–25 minutes. Allow to cool completely and cut into squares.