We’re thrilled to announce that Skipper Otto is adding kelp to our selection of delicious Canadian sustainable seafood products! Kelp is a great complementary addition to our collection, and sea veggies are so good for you. We’re so excited to provide our members with sustainably sourced kelp from Haida Gwaii.

Dafne Romero, your new kelp harvester (or “kelper” as she calls herself), harvests her kelp on the shores of Haida Gwaii. She has combined her passion for preserving ocean biodiversity with her love of harvesting wild foods, and we couldn’t be more excited to support her mission!

Adding kelp to your sweet treats deepens flavours with a unique pairing of sweet and salty. Here’s a feature kelp recipe from Ned Bell’s book “Lure” that you’ve got to try out!

Sea(weed) Brownies Recipe

With two nutrient-dense star ingredients—dark chocolate and kelp—these fudgy brownies slathered in chocolate icing could almost be considered a health food. The inspiration for the sole dessert in this book comes from my love of salted caramel—not from my misspent youth, I swear! Kelp has a delicate saltiness that opens the taste buds and enhances the rich and sweet flavors of this special brownie—no hallucinogens required.

Makes 2 dozen



  • 1 1/2 cups (3 sticks) unsalted butter
  • 6 oz chopped high-quality dark chocolate, such as Cacao Barry, Valrhona, or Scharffen Berger
  • 1 1/4 cups granulated sugar
  • 1 1/2 cups packed brown sugar
  • 6 eggs
  • 1 Tbsp vanilla paste or vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1 2/3 cups cocoa powder (preferably Dutch-process)
  • 1 oz (about 1/4 cup) of Dafne’s Giant Kelp mini flakes, plus extra for garnish
  • 1 Tbsp sea salt


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup cocoa powder
  • 1/2 cup honey
  • 1 Tbsp vanilla paste or vanilla extract
  • 1 tsp sea salt
  • 5 cups confectioners’ sugar, sifted



Preheat the oven to 325°F. Line a rimmed baking sheet (12 × 18 × 2 inches) with parchment paper.

Melt the butter and chocolate in a heatproof bowl set over a pot of simmering water. Stir until melted. Remove the bowl from the heat and allow to cool slightly.

In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla. Stir in the cooled chocolate mixture.

Sift the flour and cocoa powder together over the chocolate mixture, and stir until incorporated. Stir in the kelp flakes and sea salt.

Pour the batter into the prepared baking sheet, and bake for 30 minutes. Set aside to cool.


Combine all the ingredients in the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixer), and whip until smooth and creamy.

When the brownies have cooled, spread the frosting on top and garnish with kelp flakes. They’re at their best warm, so don’t hesitate to throw them in the microwave for 30 seconds before serving.

Learn more about Dafne’s kelp products in this blog article!

We can’t wait for you to give kelp a try – it’s a fantastic addition to lasagnas, soups, salads, and even tasty kelp treats. Add delicious, sustainable kelp from Skipper Otto to your next order! Not a member yet? Hop aboard and sign up here for the 2020 season! 

Allison Hepworth - March 13, 2020

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Kelp Brownie Recipe from Ned Bell

Allison Hepworth - March 13, 2020

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