Ingredients
Units
Scale
For the squares:
- 1 cup shredded zucchinis (squeeze out the liquid for a more firm result!)
- 1/3 cup apple sauce (unsweetened)
- 1 tsp pure vanilla extract
- 1 cup coconut flour
- 1/2 cup melted coconut oil
- pinch of sea salt
- 3/4 cup coconut sugar
- 1 tsp baking powder
- 3/4 cup raw cacao powder
- 1/4 cup chia seeds (soaked in 1/4 cup warm water for 5 minutes)
- 1/4 cup chocolate chips (optional)
- 1 + 1/4 cups water
- 1 Tbsp maple syrup
For the chocolate frosting:
- 1/2 cup melted coconut oil
- 1/8 cup maple syrup
- 1/2 cup raw cacao powder
Instructions
- Preheat the oven to 175°C.
- Place all the ingredients for the squares into a blender and mix until combined (if you want you squares to be more firm, squeeze out the liquid of the zucchini shreds with a simple kitchen towel).
- Start by using 1 cup of water. If you feel like the mixture is too dry, add another 1/4 cup.
- Line a baking dish with parchment paper and pull in the mixture. Spread the mixture evenly and bake at 175°C for 20 minutes. Afterwards, puts in the fridge for about 30 minutes to cool down.
- In the meantime, mix up all the ingredients for the frosting and blend together until smooth.
- When the dough is cooled down spread the frosting over the dough and let firm up in the fridge overnight and enjoy the next day (in case it’s still too mushy, sometime in the freezer should help to give it a nice texture)!
Description
about 20-25 squares (depending on cutting size)
