Don't be put off by the long name, this recipe isn't that difficult to make and will be loved by dieters and non-dieters alike!
Serves: 8 to 10
1/4 cup warm water
2 tablespoons ground flaxseed or chia seeds
1/4 cup coconut oil
2 teaspoons vanilla extract
3/4 cup basil sugar* (or coconut sugar, sucanat, or muscovado)
3 cups zucchini, grated and squeezed
1 cup almond flour
1/2 cup cacao powder
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
1/2 cup organic dark chocolate chips
Berries of choice
For raw chocolate frosting:
1 medium avocado
1/4 cup raw honey or maple syrup
1 pinch sea salt
1/3 cup cacao powder
1. Preheat oven to 350 degrees. In a small bowl, whisk together flax or chia with warm water; set aside. In another bowl, combine coconut oil, vanilla extract, and sugar. Stir in flax mixture and zucchini. Add flour, cacao powder, sea salt, baking soda, and chocolate chips and stir until just combined. Pour mixture into an 8-by-8-inch pan and bake for 30 minutes, until a toothpick or knife inserted into the center comes out clean. Let cool in pan on a wire rack.
2. To make frosting, combine avocado flesh, honey, and sea salt in a food processor and blend, stopping to scrape the sides of the processor as needed, about 1 to 2 minutes until smooth. Add cacao powder and blend again till smooth and creamy. Taste and adjust sweetness, if necessary.
3. Cut cooled cake in half. Frost one piece and top with fresh berries. Stack second cake layer on top, frost, and sprinkle with more berries. Serve immediately or chill in refrigerator for several hours before eating.
*To make basil sugar, combine coconut sugar and several huge handfuls fresh basil in a food processor until fully incorporated.
Nutrition score per serving: 267 calories, 14.5g fat (8g saturated), 39g carbs, 3g protein, 7g fiber, 304mg sodium
Recipe provided by Kibby’s Blended Life