Paleo Chocolate Fudge Slab with Banana Cream

Cath Noonan

This paleo chocolate fudge slab recipe is seriously delicious. It’s inspired by a brownie recipe created by the good people at Kunara Organics (only the best health food store in South East Queensland).

The star ingredient is banana flour (see chef’s notes for more on this). The rest of the ingredients is a blend of classic paleo favourites including coconut oil, eggs, cacao, dates and walnuts. The walnuts are optional and can easily be omitted to make a nut-free version.

I made a batch of banana cream to go with it too. This is also totally optionally and can be swapped for regular cream or ice-cream if you’re feeling a little bit naughty. Either way, top it with fresh berries or chopped fruit of your choice and you’ve got yourself one delicious dessert!





15 minutes


40 minutes


  • Vitamix blender, or food processor
  • Mini-loaf tin (14 x 7.5 x 6cm)


  • 1/2 cup coconut oil
  • 3 eggs
  • 40g banana flour
  • 35g raw cacao powder
  • 200g pitted medjool dates
  • ¼ tsp baking powder
  • 100g raw walnuts (optional)
  • ¼ tsp Himalayan salt

Banana Cream

  • 1 cup raw cashews, soaked in water overnight
  • 1 ripe banana
  • 1 tsp vanilla
  • 1/2 cup coconut milk


Star Ingredient: Banana Flour

Something which is a little different in this recipe is the banana flour. Banana flour is not sweet, nor high in sugar. Banana flour is made from green bananas and is an excellent source of dietary fibre. Want more info? Just ask the Northern Queensland producers, Mt Uncles and they’ll tell you all about it. But to summarise quickly, Mt Uncles Banana Flour is:

Gluten free
Resistent starch
100% natural
Australian owned & grown

Store in an airtight container in your refrigerator for no more than a couple of days.


  1. Preheat a fan-forced oven to 150 degrees Celsius.
  2. Grease a non-stick mini-loaf pan with coconut oil and set aside.
  3. In a Vitamix blender, or food processor: add the oil, eggs, flour, cacao, dates, baking powder, and salt and whiz until smooth.
  4. Fold through the raw walnuts.
  5. Line a tin with oven paper and fill with the mixture.
  6. Bake for 35-40 minutes, until risen and just firm to touch.
  7. Allow to cool completely before removing from the tin.

For the banana cream:

  1. Add all ingredients to a Vitamix or food processor and whiz until smooth.
  2. Serve a large dollop alongside a slice of cake.