If you like dark chocolate then you will love this!!! It is incredibly moist, rich, dense and chocolatey. A little tip though, if you make this for friends, inparticular ones that have a fear of green food, tell them what it is made of afterwards. The psychology around this brownie is amazing. I have made it several times now and watched people’s response when I have openly stated that it includes kale…..there are usually lots of wrinkled noses and looks of “errr, no thanks”. THEN, when I have handed this out as a “chocolate brownie” it has been inhaled without a second thought!!! Seriously, sometimes adults are worse than my 2 year olds!

  • Gluten free
  • Paleo

Ingredients

  • 80g purple or green kale (I used purple)
  • 130g banana
  • 3 caps of vanilla extract
  • 7 heaped tbsp. honey roasted nuts
  • ¾ cup coconut oil
  • 2 tbsp desiccated coconut
  • 50g coconut flour
  • 60g cacao powder
  • 1 tsp baking soda
  • 2 tbsp runny honey
  • ½ cup water
  • 30g of smashed up 99% cacao chocolate (Lindt)

Method

  1. Preheat the oven to 180C and line a shallow brownie tin/mould (20x20cm)
  2. Mix the first 8 listed ingredients in a food processor until finely chopped/mixed well.
  3. Now add the baking soda, honey and water to the food processor and mix well.
  4. Place this mixture into a lined tin and bake for 35 minutes.
  5. When it has cooked, remove from the oven and, using a large spatula, flatten the slice – press down really well to create a very dense slice.
  6. Allow this to fully cool before cutting. Store in an air-tight container.