This slice is so delicious we couldn't wait to get a photo before taking a slice (oops!). Gluten-Free, a little gooey on the inside, and super easy to make, this one is on high rotation in the BWF households.
Ingredients:
2 large eggs
1 cup coconut sugar
1/2 cup almond butter
1/2 cup finely grated zucchini, strained to remove moisture (from 1 medium organic zucchini)
1/2 tsp. vanilla extract
1 ½ cups almond flour
1/2 tsp. baking powder
1/4 tsp. fine Himalayan pink salt
1/2 cup vegan dark chocolate chips
Method:
1. Preheat oven to 180ºC and line a 20 x 20cm baking pan with baking paper. Lightly coat with non-stick cooking spray.
2. Combine eggs, coconut sugar, and almond butter in a large bowl; whisk until smooth. Add grated zucchini (liquid removed) and vanilla; mix to combine. Stir in almond flour, baking powder, and salt. Lastly, fold in chocolate chips.
3. Transfer the mixture to the prepared baking pan, and sprinkle a few extra chocolate chips on top. Bake until the edges are browned and the centre is set about 25 to 30 minutes. Remove from oven and let cool for 30 minutes. Use the edges of the parchment paper to lift bars from the pan and let them cool completely before slicing them into 12 squares. (If desired, sprinkle the bars with flaky finishing salt.)
4. Eat and enjoy! Don't forget to tag us in your creations on Instagram @bellarinewholefoods
Nutritional Information (per slice) Calories: 252
Protein: 5.7g
Fat: 15g
Carbohydrate: 25g
Fibre: 2.8g