These brownies are gluten free, vegan, paleo and most of all deliciously fudgy! What's so great about these brownies is that they are sweetened with date sugar (simply ground up dates) making them nutritiously packed with fiber and other important necessary nutrients. Fruits and veg all in one dessert - take that for a yummy treat! Finally, a dessert you can feel good about eating!
1 medium zucchini shredded and squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
1 large egg or flax egg (1 Tbsp flax mixed with 3 Tbsp water)
1/2 cup tahini
¼ cup pure maple syrup
½ cup PurDate sugar
1 tsp pure vanilla extract
½ cup high quality cocao powder
2 tbsp coconut or almond flour
½ tsp baking soda
½ tsp salt
2 tbsp melted coconut oil
⅓ cup vegan chocolate chips (optional)
½ cup chopped walnuts or slivered almonds (optional)
Preheat oven to 350 F. Line an 8x8 inch pan with parchment paper.
Squeeze water out of shredded zucchini using a dish towel. Don't skip this step!
Add egg, tahini (if you want less of a tahini flavor you can use 1/2 cup of nut butter of your choice and 1/2 cup of tahini), maple syrup, PurDate date sugar vanilla, and cocao powder (you can use cocoa powder but cocao is healthier) to the bowl with the zucchini.
Add coconut or almond flour, baking soda, salt and coconut oil into the mixture. Fold in chocolate chips if desired.
Pour into greased pan and bake for 30-35 minutes until the brownies are a fudge like consistency. Cool completely before eating so that the brownies stay together.
Adapted from Ambitious Kitchen by subbing date sugar for coconut sugar.
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