I love this recipe from my ebook. Even though it’s a chocolate treat all the ingredients are wholefood based and you are adding extra fibre and protein into your diet. When I was developing this recipe I would bring in my goodies to work and tried them on my co-workers (free testers) and they loved every bite. Perfect for school lunches or morning tea break with your well-deserved coffee.
You will need:
1 cup black beans
1 cup grated zucchini (patted down with a tea towel to remove moisture)
1 half avocado
1/4 cup coconut sugar
1/4 cup maple syrup
3/4 cup (255g) cocoa powder
1/2 cup of cashews or any nuts you prefer
1 1/2 Tsp Baking Powder
1 tbsp vanilla bean extract
3 Tbsp coconut oil
Pinch Himalayan or sea salt
100g Dairy Free Dark Chocolate melted
Optional – Shredded Coconut, Vegan Chocolate Chips, Berries
How to make:
Preheat the oven 175°C (350° F) and lightly grease the muffin tin or baking tray with coconut oil.
Add all the ingredients except the walnuts and melted chocolate into a blender or food processor and blend till smooth.
Pour the mixture into a bowl with the melted chocolate and mix well till combined
Pour the mixture into the baking tray and add the walnuts (and the optional vegan choc chips or berries for something extra)
Bake for 20-25 min or stick a skewer in and if it comes out clean its ready.
leave to rest for another 10 minutes then cut into squares If you recreate this recipe I would love to see it on Instagram. #cocokayxo and I’ll check it out Until next time xo