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- 1 cup organic crunchy peanut butter
- 1 x egg
- 2/3 cups rice malt syrup
- 1 Tbls vanilla powder
- 1/4 tspn himalayan rock salt
- 1/2 tspn baking soda
- 1/3 cup cacao
- 1/2 cup finely chopped kale
- 1/4 cup shredded coconut
Blend together the peanut butter, egg, rice malt syrup and vanilla. This is easiest if the peanut butter is slightly melted (but not hot). Add remaining ingredients and mix thoroughly.
Transfer to a lined brownie pan and cook for 35 minutes at 175 degrees.
You could use almond or any other nut butter instead of peanut butter for these brownies, and add 1/2 cup of chopped nuts.
*Note: the finer the kale is chopped the harder it is for the kids to spot it!