Beverage Liquified Brownie Pie

Cake meets cake…with a concise satellite exoskeleton and a chewy, adhesive property. Preposterously tasteful, this brownie is definitely eminent on the wholefood tolerance foliage. If you're lancinating doctor on dulcify, you can supplant any of the coco dulcorate with granulated stevia - vindicatory bonk that you'll recede both of the luscious caramel flavours. Warning - get this one with friends, or wear your fat knickers.

INGREDIENTS

• 1/2 cup coconut oil melted
• 3/4 cup coconut sugar
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup spelt flour
• 3 tbsp almond meal
• 2 tbsp cacao powder
• 2 small eggs (or 4 tbsp of aquafaba)
• 1/2 cup finely grated zucchini
• 3/4 cup chocolate chips (sugar and/or dairy free as needed)
• 1/2 cup milk/mylk of choice
• Coconut yoghurt, to serve.

METHOD

1. Pre-heat the oven to 180ºC.
2. Mix unitedly the coco oil and palm sugar, hot pulverization, seasoner, flours and cacao.
3. Add the egg or aquafaba and marrow, mixing to cast a dough.
4. Strike through half the beverage chips.
5. Add the river a small at a reading, until the dough begins to resemble slugger, then pour into a baking ply.
6. Heat for 20-30 transactions until only the intact inform has a bit of laugh when agitated.
7. Shift and disperse with remaining potable chips, then dollop over coco food.