My mother, whom I would say is a chocolate snob, surprisingly really liked it. It's not the most appealing looking brownie recipe, but it is flavorful and very chocolate-y, and a good healthy dessert to swap in for those fattening holiday brownies and cookies that beckon to you from holiday parties and festive bakeries.
Best of all, like many of my original recipes, it's vegan, gluten-free, soy-free and nut-free and all that jazz.
Kale Applesauce Brownies
4 cups baby kale, food processed/pulsed along with the next six ingredients
3/4 cup applesauce
1 cup water
3 tablespoons chia seeds
1 overripe banana, mashed
2 teaspoons vanilla
2 tablespoons melted coconut oil
1 cup gluten-free oats, finely ground
scant 3/4 cup raw cacao powder or cocoa powder
scant 3/4 cup sucanat
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup mini nondairy chocolate chips
1. Food process all wet ingredients pulsing several times (no need to fully puree); set aside in a bowl.
|looks delicious, right?|
2. Add dry ingredients to wet, folding in nondairy chocolate chips last.
|not gonna lie...it's not the prettiest batter. Or completed brownie, for that matter|
|I couldn't wait to try some. Delicious fresh out of the oven, but let it cool to set more|
Ice Cream Sandwich option:
Use an upside down glass as a cookie cutter to make two medium circles.
Layer nondairy ice-cream (like vanilla coconut milk ice cream!) between the two circles.
Wrap and freeze!
Now, you have the world's only vegan gluten-free Kale Applesauce Brownie Ice Cream Sandwich.