Meet our new product. Nutritional and convenient, only 100 calories per serving.
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Coconut oil, butter or ghee, for greasing
1 large or 1 1/2 small zucchini
1 cup almond (or any nut) butter
1/4 cup raw cacao powder
1/2 teaspoon vanilla powder
1/4 cup rice malt syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon bicarbonate of soda
100 g dark (85% cacao) chocolate, roughly chopped
Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a 23-cm square brownie tin using the coconut oil, butter or ghee.
Grate the zucchini and squeeze out any excess water. If the zucchini is still damp, use a towel to pat dry until all moisture has been removed. Add zucchini to a large bowl with the rest of the ingredients and mix thoroughly.
Pour mixture into the prepared brownie tin and bake for 35 minutes or until a skewer comes out clean. Cool in the tin, then cut into squares.
Tip: This recipe does contain quite a lot of intense, store-bought chocolate, which is why the serving sizes are quite small. It's a good idea to freeze some portions so they don't go to waste, plus then you'll have some IQS-friendly treats on hand if friends pop by!