Baby Bok Choy brownies? Why not! Just like zucchini, bok choy adds moisture and gives a great fudgy texture to the classic American dessert… and kicks up the nutritional value a few notches.
Lightly brush a ceramic inert of a 6- quart slow cooker with olive oil or cooking spray.
Trim leaves from each head of Bok Choy and coarsely chop stems (save leaves for another use). Place stems, water and salt in a medium sauce pan over medium heat. Bring to a boil and then simmer until stems can be easily pierced with a fork, about 5 minutes. Transfer to a blender or food processor and puree.
In a large bowl, whisk together almond flour, cocoa powder, sugar, baking powder and espresso powder. Stir in eggs, coconut oil, Bok Choy puree and vanilla extract until well combined. Stir in chocolate chips.
Pour mixture into prepared slow cooker and cook on low for 3 to 4 hours, until center is set and tester insert in the center comes out clean. The less they are “baked” the more fudgy and gooey they will be.
Let them cool in the slow cooker to firm up a bit, then cut into squares and left out with a spatula.