3 C loosely packed kale or spinach leaves (spinach was used in ours)
1/2 C applesauce (sugar free was used)
2 1/2 tsp pure vanilla extract
1 1/2 C water
3 T ground flax
3/4 C vegetable or coconut oil
1 C coconut flour (whole wheat flour was used)
3/4 C cocoa powder
1/2 tsp salt
1/2 tsp baking soda
3/4 C xylitol or sugar (stevia was used)
Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper, or grease well. Blend together the first 6 ingredients. If using coconut oil, make sure applesauce and water are not cold.
In a large mixing bowl, stir together remaining ingredients. Pour wet into dry and stir until just evenly combined, pour into the prepared pan, then use a full sheet of parchment paper or wax paper to press down firmly until the batter evenly covers the pan. Bake 19-20 minutes. Pat down hard with a pancake spatula or another sheet of parchment paper. Let brownies sit 15 minutes before cutting into squares. They taste better the next day, so make them in advance if possible.
1/2 C cocoa powder
2 T pure maple syrup or agave
1/2 C virgin coconut oil, melted
Mix the frosting ingredients to form a sauce. Spread over the kale brownies, then refrigerate or freeze 10-20 minutes. The sauce will transform into chocolate frosting. These brownies will melt and need to be kept refrigerated. They are high in fiber and Vitamins A, C, and K, cholesterol-free, vegan, low in sugar or sugar free and also offer Omega 3's.
These were quite good!