Chocolate Zucchini Brownies with Peanut Butter Frosting
- 1/2 cup pitted and chopped dates
- 3/4 cup hot water
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup organic light spelt flour, or buckwheat for gluten free option.
- 1/3 cup raw cocao powder
- 1/4 cup organic coconut sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon Himalayan or sea salt
- 1 cup finely shredded zucchini, by hand or with a food processor
- 1/4 cup walnut pieces or pumpkin seeds for a nut free version
- 1/2 cup vegan chocolate chips
- 3 tablespoons almond milk
- 1 tablespoon natural peanut butter
Place the dates in a small bowl and pour the hot water over them. Allow to soak until the dates are soft, about 1/2 hour.
Preheat oven to 350 F. Prepare an 8×8-inch baking dish by lining it with parchment paper or oiling lightly.
Put the dates and the soaking water in the blender with the applesauce and vanilla. Blend at high speed until completely smooth. Set aside.
Combine the flour, cacao, coconut sugar, baking soda, and salt. Stir in the zucchini and walnuts, if using. Add the blended date mixture and stir until all the flour is moistened. The batter will be thick. Spoon it into the prepared pan and smooth over the top.
Bake for about 25 minutes, or until brownies are no longer liquid in the middle and edges are firm but not drying out. Allow to cool.
You can eat them plain or add the Chocolate-Peanut Butter Frosting:
Combine the chocolate chips, non-dairy milk, and nut butter in a double boiler, cook and stir until chocolate is melted and mixture is smooth. Frost brownies immediately. Allow to stand about 20 minutes to firm up. Enjoy!
Inspired by Fat Free Vegan.com