Once I organized a high tea and baked an alternative brownie – with honey. It was a request for a friend to have some -refined-sugarless dishes. Well, what did I know. Honey?…. I didn’t like it to much. I did make a photo for my blog, but the recipe never made it to the www. “If I eat (or make or post) a brownie, I want a classic brownie,” I’d always say. Nothing beats the real thing.
Neel, we share an office space, came into the office with these healthy brownies a few weeks ago. I was stunned. This refined-sugar-free brownies, made from dates, zucchini and cacao, are super tasty. Thanks for the recipe Neel!
As long as an alternative ánd healthy product is as tasty as the real thing, it definitely deserves a place on my blog.
- 200 g coconut oil
- 250g dates without seeds
- 2 eggs
- 100 g almond flour
- 75 g cocoa
- pinch of salt
- 2 tsp baking powder
- 100g grated raw zucchini or zucchini pulp from the slowjuicer
- Additional: square or rectangular baking dish or baking pan
- Preheat the oven to 180 degrees.
- Melt the coconut oil in a pan.
- Put the dates, coconut oil, eggs in the food processor and chop finely. Or use a powerful (hand)blender).
- Add the almond flour, cacao, salt and baking powder.
- Pour the batter into a bowl and mix with the grated zucchini.
- Line the baking pan with baking paper. Put the mixture into the pan and divide it.
- Bake the brownie for about 30 minutes.
- When the brownie is ready, open the oven a little bit and let the brownie cool in the oven.
- Take out the brownie and cool completely.
Recipe adapted from: Body and Brains