chocolate zucchini brownies with chocolate fudge frosting

brownie

220g dry roasted macadamia nuts

120g coconut sugar

3-4 Tbsp cocoa powder

80g almond meal

40g potato starch

2 eggs (vegan version 2 flax eggs)

¾ tsp baking powder

¼ tsp pink himalayan salt

1 tsp apple cider vinegar

1 tsp vanilla extract

250g finely grated zucchini

frosting

170g 60% dark chocolate, broken

60g ghee/or coconut oil

60g rice malt syrup/or maple syrup

40ml coconut cream

1 tsp vanilla extract

topping

90% dark chocolate, shaved

hemp hearts

edible flowers

Preheat oven to 150C/302F and line a lamington tin with non-bleached baking paper.

To make the brownies place the macadamia nuts in a food processor. Process until very smooth. Add the remaining ingredients and process until just combined. Pour into prepared tin and place in oven. Bake for 20 minutes or until cooked through. Set aside to cool.

To make the frosting place the chocolate and ghee in a small saucepan. Place over low heat and continually stir until melted. Remove from heat. Allow to cool. Once cooled add the chocolate mix and remaining ingredients to the bowl of free-stand electric mixer. Beat until thick and creamy. Spread evenly over cooled brownies. Decorate with chocolate, hemp hearts and edible flowers. Slice and enjoy!