Healthy Zucchini Brownies with Espresso Cashew Frosting
Ingredients
- 100g finely shredded zucchini (press out some of the water)
- 1 tsp apple cider vinegar
- 40g nut butter (I used a tigernut chocolate cream to make it even more chocolatey)
- 50-80g coconut sugar (I replaced 50g with erythritol)
- 100g almond flour (or other)
- 50g cacao
- 200 ml plant milk
- one pinch of salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- Optional: 40g vegan chocolate
Frosting mix
- 1 espresso shot (optional)
- 200 ml coconut milk
- 100 g cashews (soaked in cold water for 12 hours, or 1-2 hours in hot water)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 50 ml almond milk
- 1 tbsp coconut oil
Preparation
Mix all ingredients to a dough.
Cut the chocolate into chunks and fold them into the dough.
Preheat the oven to 180°C/350°F (upper lower heat).
Pour the brownie batter into a square form and bake for ~60min.
Frosting method
Mix all ingredients in a mixer or food processor until it's smooth.
