Brownie Coconut Slice


This recipe is an easy way to incorporate spirulina into your food, and hiding the slight taste it has. You could even substitute the spirulina in these for chlorella or any other superfood powder. These coconut slices can kept in an airtight container and can be eaten as a sweet treat on the go.


  • 100g walnuts
  • 100g pecans
  • 425g pitted dates
  • 60g cacao powder
  • pinch of salt
  • 2 tbsp coconut oil
  • 2 tbsp rice malt syrup
  • 280g dessicated coconut
  • 4 tbsp coconut milk
  • 1 tsp spirulina powder
  • 2-3 drops green food colouring (optional)

Place the pecans and walnuts in a food processor and process until finely ground.

Add the cacao powder and salt, mix and set aside.

In the food processor add the dates and process into small pieces and set aside.

Return the nut and cacao mix to the food processor and as it's running gradually add in the dates until it forms a dough like consistency.

Spoon the mixture into a lines 20x20cm tin and use a spoon to press down and even out.

For the coconut topping, blend the coconut oil, rice malt syrup, dessicated coconut and coconut milk in a food processor.

Remove half of the mixture and set aside.

With the remaining half add the spirulina and food colouring and run the food processor until it is well combined and an even colour.

Tip the spirulina mix on top of the brownie mix and even out using a spoon.

Using a clean spoon, spread the plain coconut mixture on top and press it all down.

Refrigerate overnight then slice into pieces and serve.


This recipe was first posted by Shellie on Iron Chef Shellie and can be found here.

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