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Mint Kale Chip Square Cake

August 05, 2016


Minty fresh chocolate decadence... and superfoods? OH KALE YEAH it's delicious! Thanks Maiah (a.k.a.@runninggirlhealth) for this gorgeous recipe!


1 can garbanzo beans, rinsed and drained.
2 stalks kale, rinsed and patted dry (1.5 oz or 43g of kale)
1 tablespoon sunflower seed butter
1 tablespoon pure maple syrup or coconut nectar
1 teaspoon vanilla
1/2 teaspoon spirulina
1/4 teaspoon mint extract
sprinkle of sea salt
1 to 2 tablespoons cacao nibs
optional: 2 tablespoons vegan vanilla protein powder


  1. In a food processor, puree the beans, kale, sunflower seed butter, maple/coconut nectar, vanilla, spirulina, mint and sea salt, stopping and scraping down as necessary until batter is smooth. (Add protein powder if you'd like for an even creamier texture).
  2. Pulse in cacao nibs. Unwrap one of the Squares, and using a cookie cutter dipped in hot water, cut out a small shape of your choice. Finely chop the remaining bar and pulse into the above mixture.
  3. Spread some of the mixture between two Chocolate Coated Mint Squares, and on top.  If desired, use another Square for even more layers.  Store the remaining bean mixture in the fridge in an airtight container; this will keep for several days.
  4. For the topping/decorating: If desired, whisk cacao powder and water and extra protein powder together to create a frosting drizzle. Using some of the extra bean mixture, top with another dollop and then press in the cookie-cutter shape on top. Keep in the fridge until serving and enjoy!

                      WE'LL KEEP IT FRESH...

                      Stock up with $75+ in Squares this Cyber