This recipe is a healthy alternative when you just HAVE TO HAVE chocolate! It’s gluten and dairy free, with a sneaky serving of vegetables in there…. you can’t even tell! It’s really easy to make, with no fiddly bits for the preparation. I would love to know what you think of this recipe, feel free to leave your comments below!
Ingredients
1 1/2 medium sized zucchini’s grated
2 eggs, lightly beaten
1.5 cup almond meal
100g 85% dark chocolate, melted
1/3 cup coconut oil
1/4 cup cacao nibs (optional)
1/2 cup agave/honey/coconut nectar
3-4 tbsp. buckwheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla essence
1 tsp. cinnamon
1/4 tsp. nutmeg
Pinch of good quality salt
Chocolate sauce:
3 tbsp. coconut oil
1 tbsp. agave
1 tsp. raw cacao
Method:
Grease a loaf tin with coconut oil, or line with baking paper. Preheat oven to 180 degrees. Combine all ingredients together in a bowl and mix well. Pour into loaf tin and bake for 30-40 minutes Depending on your oven). Once cake has cooled down, combine the ingredients for the chocolate sauce in a saucepan on the stovetop – low heat. Once coconut oil has melted and ingredients are combined, pour over the loaf. It will set once the temperature cools down.
Suzie xx