- 200 grams raw almonds
- 1 1/2 teaspoons baking soda (bicarbonate of soda)
- 30 grams raw cacao powder
- 2 teaspoons ground cinnamon
- 1/4 tablespoon salt
- 1 medium zucchini
- 1 large egg
- 70 grams Sheeps or goats yoghurt
- 1/4 Cup coconut oil, melted
- 1 teaspoon vanilla extract
- 3 tablespoons Raw Honey
- 1 teaspoon apple cider vinegar
- 55 grams Pecans, chopped
- 60 grams dark chocolate chips
1. Cut the zucchini into large slices, add to the bowl and turbo 2 or 3 times. Set aside.
2. Add the almonds to the bowl and mill on speed 9 for 9 seconds.
3. Add the baking soda, cacao powder, ground cinnamon and salt. Mix on speed 5 for 5 seconds. Set aside.
4. Add egg to the bowl and beat on speed 5 for 5 seconds.
5. Add the yoghurt, coconut oil, vanilla, raw honey and Apple cider vinegar. Mix on speed 5-6 for 10 seconds.
6. Mix in the grated zucchini, chopped pecans and chocolate chips on speed 3-4 for 10 seconds on .
7. Add the dry ingredients to the bowl and gently mix on speed 2 for 60 seconds on . Do not over mix, best to use the spatula if not all mixed.
8. Line a loaf pan with baking paper, add mixture and bake at 180 degrees for 20 minutes. Cover with foil and bake for another 20 minutes, or until a scewer comes out clean.
9. Cool completely on a wire rack before cutting.
10. Store in an air tight container in the fridge.
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Recipe adapted for the Thermomix from Living Healthy With Chocolate.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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