The goal of this recipe was to use up a lonely zucchini that had been lounging in my refrigerator for over a week; it was a gift from my thoughtful neighbors who could not themselves use up all the fresh produce from their CSA delivery. Not only did I use up this little helpless zucchini, but I also used up half of my pantry staples (dates, flaxseed meal, walnuts.. ect.). I am exhausted.
Here is the story. I tested a super fun recipe last night, requested by a wellness coach in Ohio, newly titled Carrot Cake bites. The recipe was adapted from this awesome site:
Turns out they are pretty amazing.
Since I am such a creative and innovative being, I decided that I would create the perfect little treat using my lonesome zucchini. My quest began at 6:30pm and ended at 9:30 pm (I did some studying in between). The problem: zucchinis have sooo much moisture!! Even a bit of coconut flour, which typically sucks the life (H2O) out of everything, did not do the trick. What did the trick you ask? Multiple additions of nuts, cranberries, dates, and flaxseed in order to achieve the perfect texture. So now my original Chocolate Zucchini Bites idea is a Walnut Chocolate Cranberry-Date-Flaxseed Bites recipe…to simplify, I gave them a nickname: Nutty Chocolate Zucchini Bites…and they are pretty tasty (thank goodness)!
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Nutty Chocolate Zucchini Bites
2 ¼ cups walnuts or almonds
½ cup ground flaxseed 1 medium zucchini, cut into chucks 1/3 cup cocoa powder ¼ cup coconut flour 1/3 cup almond butter 1 cup dried cranberries 16 dates, pitted 4 packets stevia 2 tsp. cinnamon |
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| Place walnuts, almonds and flaxseed in the food processor and pulse until finely chopped; reserve ½ cup of mixture for topping. |
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| Add remaining ingredients to food processor and pulse until thick paste forms. |
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| Spread in a pan and top with reserved walnut-almond mixture. Chill for at least 1 hour. |
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| Voila..Nutty Chocolate Zucchini Bites |
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| Maybe not as sexy as the Carrot Cake Bites, but not too bad. |
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