Kelly's Super Food Brownie

This recipe takes your usual sugar laden, carb loaded brownie & super charges it to the max with the powers of raw Cacao powder & nibs.  It’s dense so it’s actually really good for you with the added benefit of being dairy, refined sugar & gluten free & all whipped up in 5 minutes in the Optimum 9400 Blender.  You won’t believe that it’s healthy, as it tastes so good!  All information including my Special Super Food Brownie Combo pack & all the health benefits can be found at Kelly’s website.  Visit

Brownie Ingredients Combo pack including laminated recipe card here: Superfood Brownie Combo Pack 


200g Dates (Iranian preservative free ones on more2u website)

3/4 C Boiling Water

1 tsp Bob's Red Mill Baking Soda(aluminium free)

200g Coconut Oil (use either Blue Coconut cooking or Organic Wild for mild coconut taste & weigh out & gently melt)

4 Free Range Eggs

1 C Life Foods Organic Raw Coconut Sugar (low GI of 35 – good for Diabetics)

3/4 C Life Foods Organic Raw Cacao Powder (one of the highest antioxidants on the planet)

150g Almond Meal/Flour (on the more2u website as well in 150 g packs or could use Coconut, buckwheat flours or Spelt if not needing gluten free)

1 tsp Bob's Red Mill Baking Powder (gluten free)

1/2 C Life Foods Organic Raw Cacao Nibs



1.         Preheat oven to 160oC fan bake.  Put the kettle on to boil. Line base & sides of your chosen tin (rectangle - 20cm x 28 cm approx)                 with baking paper.

2.         Roughly chop dates & pour over the boiling water in a glass jug & add baking soda, dissolve & soak chopped dates for 5 minutes                   before adding to your Optimum 9400 blender.

3.         Add gently melted Coconut Oil & blend on high until you get a smooth paste consistency.

4.         Add eggs, Coconut Sugar, Cacao Powder, Almond Meal/Flour, Baking Powder & Cacao Nibs & pulse until just combined, scrape                  down sides of blender jug or use tamper & pulse again until well combined.

5.        Pour into lined baking tin & spread evenly & bake for 40- 50 minutes until the middle is set & the brownie is just coming away from                the edges.  Allow to cool before cutting.  Keeps well for a good week in the cake tin & freezes well also. 

6.         Serve with your own homemade Mascarpone or Kefir Cream mixed with Heilala Vanilla Paste (make the day before so it sets in                   fridge) & fresh berries or some Goji Berries & extra Cacao Nibs.


                                                Kelly More – Email: for tips & recipes!