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These are a delicious treat for kids and adults and they are super easy to make. I like that they have a little bit of veggie in them too… you cant pack them if your school is nut free, so we reserve these for weekends or after school. They make a yummy desert with or without a bit of ice cream. I adapted them from an ‘I quit sugar’ recipe a while back



1 large zucchini grated

1 cup almond butter (I sometimes use an almond and coconut one)

1 egg

Vanilla and cinnamon  – about 1 tsp each

few shakes nutmeg

1 tsp bi carb

1/4 cup rice malt syrup

100g dark dark choc – I use lindt 90%



Grease a baking tin with coconut oil

Put all ingedients in a bowl and mix thoroughly (chop the chocolate roughly)

Pour into the tin and bake at 180 for about 30 mins depending if you like gooey or firm (spaghetti comes out clean)

Cool in the tin and then cut into small squares (store in airtight container in fridge)



You can also do this with beetroot instead of zucchini or sweet potato