This recipe is absolutely perfect! This definitely is a dessert that does not disappoint!
½ cup organic oats
⅓ cup + 1 tablespoon, organic almond butter
¼ cup organic raw honey, or organic 100% maple syrup
½ cup organic unsweetened applesauce
½ teaspoon organic vanilla
⅓ cup organic cacao powder
1 teaspoon baking soda
⅛ teaspoon sea salt
1 cup finely shredded organic zucchini (with skin left on)
¼ cup organic cacao chocolate chips – divided in half
Preheat oven to 350°. Using a paper towel, coat an 8×8 square pan with coconut oil or line with parchment paper, coated in coconut oil. Pulse oats in a blender or food processor until it resembles a fine powder. In a mixer, combine almond butter, applesauce, honey and vanilla and mix until smooth. Add zucchini, cacao powder, ground oats, baking soda, and sea salt. Blend until well combined. Stir in half of the chocolate chips. Pour batter into the baking pan and sprinkle with the remaining chocolate chips. Bake for 20-25 minutes. Cut into squares and top with coconut whipped cream.
Coconut whipped cream
1 14oz can organic coconut cream or milk, refrigerated for at least 6-8 hours or overnight (not light)
2 tablespoons organic 100% maple syrup
¼ teaspoon sea salt
1 teaspoon organic vanilla extract
To make whipped cream, scoop out the cream from the top of the can of coconut cream or milk. You will not need the liquid. Using a mixer, whip cream until light and fluffy, about 5 minutes. Add remaining ingredients and whip until combined.