Preheat oven to 150C (fan forced) and line a classic rectangular brownie pan (20x30cm or 9×13 inches)

In a saucepan combine chopped dates, water and bicarb soda. Bring to a slow simmer, cover and allow to soften and break down for a few minutes.

In a bowl combine all the dry ingredients.

Once the dates have broken down add the honey/syrup of choice, cacao butter and coconut oil and stir until combined and melted.

Add the date mixture to the dry ingredients, then add the eggs and mix until evenly combined and coated.

Press the mixture into the lined pan making sure to press into the corners.

Place in to the oven on the middle rake and bake for 40 minutes or until evenly browned and set in the middle. turn oven off but leave slice to cool in the oven (this ensures a more evenly set slice, however if you are time poor feel free to pull the slice out of the oven and cool in the conventional way, the result might be a little more bouncy but just as delicious)

Once cooled Keep refrigerated for up to 2 weeks. Also great to freeze.

Sprinkle with a little beetroot powder and the pepitas before serving.