Paleo Chocolate Fudge Slab with Banana Cream

Paleo Chocolate

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). Speaking of which, if you’re ever heading to the Sunshine Coast, then it’s worth popping in to stock-up on supplies for your stay, or to enjoy a meal at the adjacent Organic Café. Just follow the map to Mons Road, Forest Glen and you can’t miss the big purpose-built structure, which is tenanted by a variety of organic-associated stores from a butcher, garden shop, health food, gifts and clothing – they’ve really got it all!

Star Ingredient: Banana Flour

But back to the paleo chocolate fudge slab. 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

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. The batter of this cake is so delicious that I almost didn’t bake it and thought about freezing (to set it) instead, however, given that it contains raw eggs, I proceeded down the baking path and had no regrets at all as the end result, when cooled, is still just fudgey and downright heavenly!

Paleo Chocolate

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 for six !


Serves 6

Paleo Chocolate Slab Cake


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


/ 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


Preheat a fan-forced oven to 150 degrees Celsius.

Grease a non-stick mini-loaf pan with coconut oil and set aside.

In a Vitamix blender, or food processor: add the oil, eggs, flour, cacao, dates, baking powder, and salt and whiz until smooth.

Fold through the raw walnuts.

Line a tin with oven paper and fill with the mixture.

Bake for 35-40 minutes, until risen and just firm to touch.

Allow to cool completely before removing from the tin.


Store the cake in an airtight container in your refrigerator for up to one week.

Banana Cream


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


Add all ingredients to a Vitamix or food processor and whiz until smooth.

Serve a large dollop alongside a slice of cake.


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

Cath Noonan

Cath Noonan is a strong believer in the Paleo lifestyle. Her influence comes from a largely self-sufficient rural Queensland upbringing and her main motivation comes from her family. As a young mum, it’s important for Cath to be on top of her game and a healthy diet is how she achieves this. Cath is now based in Bondi and is the sole monthly recipe contributor for the Beast Magazine. Cath also has a recipe featured in Sarah Wilson’s I Quit Sugar Chocolate E-Cookbook. Cath is a passionate health-foodie and she loves making healthy wholesome paleo food from scratch. It's her absolute pleasure to share her recipes, all of which are recorded on her beautiful blog,

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