Courgette fritters, cakes, or even lasagne are quite common. But today, we decided to try a sweet take on courgettes, and the result was a pleasant surprise. You can’t taste the courgette in the dessert whatsoever, but it adds a lovely moist texture that you’ll love from the very first bite. Don’t hesitate to experiment with courgettes in sweet recipes! Plus, you’ll appreciate that you won’t even need an oven for this treat.
Ingredients for the base:
Ingredients for the cream layer:
Ingreidents for the finishing touches:
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Instructions:
Start by preparing the base. Blend the cashews and hazelnuts until finely ground, then mix them with the liquid honey. Line a small baking tray (ours was 20×30 cm) with baking paper and evenly press the nut mixture into the bottom of the tray.
Next, wash the courgette—there’s no need to peel it—and finely grate it. Squeeze out as much water as possible. In a saucepan, heat the solid part of the coconut milk until it is almost boiling. Then, add the honey, broken-up chocolate, a pinch of salt, and the squeezed courgette. Stir continuously until the chocolate is fully melted. Remove the mixture from the heat, blend it until smooth, and pour it over the prepared base. Sprinkle with roughly chopped cashews, and you’re done!
Before slicing, allow it to set in the fridge.
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| Nutritional Values | 1 piece (16 pieces total) |
|---|---|
| Energy value | 208 kcal |
| Protein | 4 g |
| Cabrohydrates | 16 g |
| Fats | 14 g |
| Fibre | 1 g |
If you’re looking for a delicious dessert packed with nuts and chocolate, you’re going to love this one!
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.