Happy Easter everyone! Even if it has been a strange one, I hope you're still making the most of it. I am certainly making the most of it by eating my body weight in yummy vegan treats! One of the more successful ones I tried were these fudgy little guys. 3/4 cup sugar 1 1/2 cups oat flour 1/2 cup unsweetened cocoa powder 1 tsp baking powder 1 tsp instant coffee (optional) 1 1/2 cups finely grated zucchini 1/2 cup nut butter of choice - I used Mayvers Cacao Super Spread 1/4 cup plant based milk - I used unsweetened almond milk 1 tsp vanilla extract 1/2 cup vegan/dairy free chocolate chips TIP: To make your own Oat Flour, whizz rolled oats in a food processor until ground into fine powder! STEP ONE: Combine all dry ingredients, except for the chocolate chips, in a bowl & mix until well combined. Some people choose not to include the instant coffee powder, however I find it brings out the chocolate flavour better - so why wouldn't I? STEP TWO: Add all wet ingredients to a food processor and blend until smooth. STEP THREE: Pour wet mix into dry mix and stir through until properly combined, ensuring all zucchini is properly blended! You don't want stringy bits of zucchini poking through! STEP FOUR: Here is the fun part - adding the choccy chips! Make sure you save some to sprinkle on top. STEP FIVE: Pour into a lined baking tray (15x23cm) and pop into the oven at 180 degrees celcius. They take approx. 30 minutes to cook but this depends on thickness of the batter within the baking tray. Check them every 15 or so, with a skewer. If the skewer comes out clean - the brownies are ready! If not, pop them back in for a few more minutes and test again. STEP 6: Enjoy the fudgy goodness you have created with 0 guilt - because it's Easter and you deserve it! What are some of your favourite healthy Easter treats?
If you enjoyed this post, click here for my Raw Vegan Carrot Cake recipe. Happy Baking, Holly XO
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