This brownie a great way to get those extra vegies into your kids during the day at school. Yes they are full of chocolate (70%) and a bit of sugar but also full of veggies, protein and are gluten free. They stay moist and gooey, just how we like a brownie!
½ cup ground hazelnuts
½ cup ground almonds
½ sweet potato cooked and cooled
½ grated zucchini
1 small handful of English spinach leaves
200gm 70-80% cocoa dark chocolate melted
5 medjool dates
½ scoop chocolate protein powder
½ cup raw cacao
½ cup coconut sugar
2tbs arrowroot flour
½ cup coconut flour
1/2cup milk of choice
¼ cup rice bran oil
If not cooked already, then dice and cook sweet potato. Put in fridge to cool.
Mix flours, stevia, cacao and coconut sugar together. Grind almonds and hazelnuts together with the dates. Then add zucchini and spinach, making sure they are well pulverised. Add all the other ingredients adding melted chocolate after eggs. Adjust milk and oil if need be then pour into a lined slice tin, top with lots of extra hazelnuts and bake for about 30min at 180* c. The brownie should still be a bit sticky in the middle. Place in fridge or freezer and slice when cool.