Flourless Double Chocolate & Chaga Spinach Brownies
We’re swimming in spinach here at our farm and these brownies were a fun recipe to whip up with my kids and incorporate some nourishing homegrown spinach into a sweet treat.
I’m also on a chaga mushroom kick as my naturopath has encouraged me and my kids to incorporate it into our diets for overall immune and gut health. The list of chaga mushroom benefits is enough to keep me adding it into my daily diet. It’s that good! Chaga powder is easy to find at health food stores or online. I like this brand here as it’s third party tested for purity. The great thing about chaga mushroom powder is that you can’t taste it in this recipe and it actually blends in well with the dark chocolate. I love that my kids are getting some really good nutrient dense ingredients all blended into a fun sweet dessert.
And don’t fret if you don’t have chaga powder or don’t feel like picking any up these brownies will work just fine without it!
My kids love these brownies and I’m happy to report that on batch number 4 I already have the ingredients and measurements memorized! We’re making these every few days! I hope you all enjoy these as much as we do!
Happy baking everyone!
Flourless Chocolate & Chaga Spinach Brownies
PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES SERVES: 16 BROWNIES
1 cup finely chopped spinach
1 cup Medjool dates (about 9-10 large dates)
1 cup unsalted almond or cashew butter (drippy almond butter works the best!)
1 teaspoon vanilla extract
1/4 cup cacao powder (I like the Navitas brand as it is third party tested low in lead)
1 1/2 teaspoons chaga mushroom powder (optional)
1/4 teaspoon unrefined salt
3/4 teaspoon baking soda
2 eggs, whisked
1/4 cup dark chocolate chips + extra for topping (I like the Santa Barbara Chocolate Chips as they are third party tested for lead)
Preparation
Preheat the oven to 350F and grease an 8X8 baking dish with coconut oil or ghee.
In food processor process the spinach until it’s very finely chopped. Remove the spinach (don’t clean the processor as you’ll be using it again).
Soak the dates in a bowl of boiling water for 5 minutes to really soften them up. Add the soaked dates to the food processor along with 1/2 cup of the soaking liquid. Blend until a smooth paste forms (adding more liquid if needed)
In a large bowl combine the date paste and spinach along with the remainder of the ingredients and mix well until smooth. This batter is thick and that’s okay!
Spoon the mixture into the prepared pan and sprinkle with a few extra chocolate chips.
Bake in the oven for 25-30 minutes or until a toothpick comes out almost clean.
Allow brownies to completely cool before slicing and enjoying
Notes- Store brownies at room temperature for 1 day or keep in the fridge for 5 days.
