This paleo chocolate fudge slab recipe is seriously delicious and it’s inspired by a brownie recipe created by the good people at Kunara Organics (only the best health food store in South East Queensland). Speaking of which, if you’re ever heading to the Sunshine Coast, then it’s worth popping-in to stock-up on supplies for your stay, or to enjoy a meal at the adjacent Organic Cafe… just follow the map to Mons Road, Forest Glen and you can’t miss the big purpose-built structure, which is tenanted by a variety of organic-associated stores from a butcher, garden shop, health food, gifts and clothing – they’ve really got it all!
Star Ingredient: Banana Flour
But back to the paleo chocolate fudge slab…..Something which is a little different in this recipe is the banana flour. Banana flour is not sweet, nor high in sugar. Banana flour is made from green bananas and is an excellent source of dietary fibre. Want more info? Just ask the Northern Queensland producers, Mt Uncles and they’ll tell you all about it. But to summarise quickly, Mt Uncles Banana Flour is:
- gluten free
- resistent starch
- 100% natural
- Australian owned & grown
The rest of the ingredients is a blend of classic paleo favourites from: coconut oil, eggs, cacao, dates and walnuts. The walnuts are optional and can easily be omitted to make a nut-free version. The batter of this cake is so delicious that I almost didn’t bake it and thought about freezing (to set it) instead, however, given that it contains raw eggs, I proceeded down the baking path and had no regrets at all as the end result, when cooled, is still just fudgey and downright heavenly!
I made a batch of banana cream to go with it too. This is also totally optionally and can be swapped for regular cream or ice-cream if you’re feeling a little bit naughty. Either way, top it with fresh berries or chopped fruit of your choice and you’ve got yourself one delicious dessert for six !
Paleo Chocolate Slab Cake
- Vitamix blender, or food processor
- mini-loaf tin (14 x 7.5 x 6cm)
- 1/2 cup coconut oil
- 3 eggs
- 40g banana flour
- 35g raw cacao powder
- 200g pitted medjool dates
- ¼ tsp baking powder
- 100g raw walnuts (optional)
- ¼ tsp Himalayan salt
- Preheat a fan-forced oven to 150 degrees Celsius.
- Grease a non-stick mini-loaf pan with coconut oil and set aside.
- In a Vitamix blender, or food processor: add the oil, eggs, flour, cacao, dates, baking powder, and salt and whiz until smooth.
- Fold through the raw walnuts.
- Line a tin with oven paper and fill with the mixture.
- Bake for 35-40 minutes, until risen and just firm to touch.
- Allow to cool completely before removing from the tin.
Store the cake in an airtight container in your refrigerator for up to one week.
- 1 cup raw cashews, soaked in water overnight
- 1 ripe banana
- 1 tsp vanilla
- 1/2 cup coconut milk
- Add all ingredients to a Vitamix or food processor and whiz until smooth.
- Serve a large dollop alongside a slice of cake.
Store in an airtight container in your refrigerator for no more than a couple of days.