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Chocolate fudge brownies
Yields 12 pieces.
Servings
12
people
Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
Equipment
Food Processor
5 inch backing pan with 2 inch overhang on both sides
Rubber spatula
Whisk
Ingredients
1/2
cup
zucchini, grated
3/4
tbsp
dates soaked
1/8
cup
coconut flour
1/4
cup
raw cacao powder
4
TBS
almond butter
1/3
cup
golden flax seeds ground
1/3
cup
hazelnuts ground into flour
1
pinch
cayenne
1/8
ts
cinnamon
1/8
ts
vanilla
1
pinch
salt
Instructions
Process all dry ingredients of the base in a food processor, then add dates and blend until the mixture sticks together.
Line a 5 inch square baking pan with parchment paper and leave about a 2-inch overhang on both sides.
Transfer the brownie dough into the pan and press it firmly down so you have a smooth surface. Place in fridge to set and continue with the glaze.
To make the glaze combine all ingredients in a small bowl and mix well with a whisk.
Pour the glaze over the brownie dough and place the pan into the freezer to set for an hour.
Use a large knife to cut the brownie into the desired size.
Notes
Stores well in freezer, just take them out 20 minutes before eating.
Calories:
180
kcal
Course:
Dessert
Cuisine:
Raw
Keyword:
Sweet