Chocolate & coconut brownies. Warm, fudgy, no added sugar and so simple to make! You know us… we are adding extra veggies in there too! Trust us, the courgette/zucchini works.
10 + Plant Points
Ingredients
- 130g wholemeal flour
- 40g cocoa or cacao powder
- 50g desiccated coconut
- 40g cocoa & coconut granola (we used Bio&Me Cocoa & Coconut Granola)
- 125ml extra virgin olive oil
- 1 chia egg: 1 tbsp chia seeds + 3 tbsp water
- 100g Medjool dates, pitted
- 1 small courgette/zucchini
- 1 tsp vanilla extract
- 1 tsp baking powder
- pinch of salt
- a handful of flaked coconut, to top
Method
- Soak the dates in hot water for 30 minutes - then blitz them in a food processor until a paste is formed and transfer to a small bowl.
- Preheat the oven at 180c and line a baking tin with baking paper.
- Make the chia egg: add the chia seeds and water to a cup, then stir and set aside for 5 minutes to thicken.
- In a large mixing bowl, add the wholemeal flour, cacao powder, desiccated coconut baking powder and salt, then mix until well-combined.
- Blitz the courgette in a food processor, then add the extra virgin olive oil, date paste and vanilla extract, blitzing again until smooth.
- Stir the chia egg through the courgette mixture.
- Pour the courgette mixture into the flour mix and combine.
- Blitz the granola into a food processor until the chunks have broken up, then stir evenly through the mixture.
- Pour the mixture into the baking tin and sprinkle with the flaked coconut.
- Bake for 15 minutes or until a skewer comes out clean, then allow them to cool before cutting.
- To get a chewy brownie texture, place in the fridge for an hour (if you can wait that long) then enjoy!
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