Chocolate brownie are a classic dessert that almost everyone enjoys. Add a little twist of decadent cacao and super rich dark chocolate think 80% and you know you are in for a treat. The prunes are high in fibre and full of super vitamin k which is good for your bones. They add that fudgy slightly gooey element to the brownie and make a natural companion to chocolate. This little feel good recipe came out of a Donna Hay magazine from a few years back with my tweaks to the recipe. I make it over and over again and it always hits the spot.


  • 1 1/2 cups (225g) pitted prunes
  • 60g of 80% dark chocolate
  • 1/4 cup (6oml) coconut oil (or light flavoured olive oil or ghee)
  • 1/3 cup (80ml) agave nectar (maple syrup, rice malt or another natural sweetener)
  • 1 vanilla pod scraped
  • 1/4 cup (25g) organic cacao
  • 1/2 tsp of bicarbonate soda
  • 2/3 cup (80g) of almond meal ( I use the dried almond nut pulp from making my own almond milk)
  • 2 organic eggs – lightly beaten


  • 80 g of 80% dark chocolate
  • 1/4 cup (6oml) organic cocount milk


  • Preheat the oven to 180 degrees Celcius.
  • Lightly grease and line with baking paper a 20cm square tin.
  • Place 1 cup of the prunes in a bowl and cover with hot water let sit for 10 minutes.
  • Chop the remaining prunes into small pieces.
  • Drain the soaked prunes and put into a food processor with the melted chocolate, oil, agave nectar, and vanilla and blend until smooth.
  • Scrape out the prune mixture into a bowl and add almond meal, cacao, bicarbonate of soda, chopped prunes and the two eggs. Mix to combine.
  • Spoon the mixture into the baking tin. Smooth the top with a palette knife.
  • Bake for 25 – 30 minutes. Keep an eye on it so it is cooked but still fudgy in the middle.
  • Allow to cool in the cake tin.

Prepare the Ganache

  • Place the chocolate in a small bowl.
  • Place the coconut milk in a small saucepan and bring to the boil. Pour over the chocolate. Wait 5 minutes until it has softened and mix until smooth.
  • Spread the ganache over the cake.
  • Place in the fridge to allow the ganache to set.
  • Cut the brownie into pieces. Great served with coconut yoghurt.