Summer is filled with plenty of fresh fruits and vegetables. This time it's time to experiment with some veggies.
Low‑calorie and fresh summer vegetables. We're talking about the versatile courgette. It's amazing barbecued, but also works amazingly in these extra chocolatey slices. The cashew butter and dark chocolate icing make it extra irresistible. You won't notice the well‑hidden vegetable at all.
Nutrition (1 serving)
- 244 kcal
- 24,6 g carbohydrates
- 11,7 g fats
- 8 g protein
Per 9 portions
- 250 g courgette
- 3 eggs
- 70 g cane sugar
- 30 g ghee
- 40 g cocoa powder
- 1/2 tsp instant coffee
- 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1 pinch salt
- 100 g wholegrain spelt flour
- 25 g coconut flour
- 50 g light curd cheese
- 12 g dark chocolate
- 40 g cashew butter
- 35 g dark chocolate
- 10 g cocoa beans
Instructions
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Peel and roughly grate the courgette. Squeeze in any excess liquid, but don't throw it away, it can be useful.
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In a bowl, whisk the eggs and sugar into a foam. Gradually add the melted ghee. Mix again. Sift in the cocoa and add the coffee. Add the quark too and mix again.
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In a separate bowl, sift in the spelt and coconut flour. Add the baking soda, baking powder, and a pinch of salt.
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Gradually add the dry mixture into the wet mixture, and then also gradually add the grated courgette. If the batter is too thick, add a little bit of the courgette liquid. Finally, add the chocolate chips.
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Pour the batter into a baking tin lined with baking paper and transfer into an oven preheated to 160 °C. Bake for 45‑55 minutes, until an inserted toothpick or skewer comes out clean.
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Leave it to cool completely and then pour over the icing made from chocolate and cashew butter. Sprinkle over some cocoa beans, and serve.
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Enjoy!
