Chocolate courgette (zucchini) muffins - grain, nut & dairy free

I read an article in a UK newspaper in which the journalist stated going out of a summer evening was dangerous.  The reason being was the fear of coming home to a bag of over sized courgettes (aka marrow) on their doorstep at this time of year.  Sadly this doesn't ring true in my neck of the woods, but I do have my own courgette plants to deal with.

I've written up various recipes for courgette overload (click here) and this one is a variation of the chocolate cake recipe I posted before. However this version is grain & dairy & nut free. My eldest has a friend who is allergic to nuts & dairy and I struggle for 'exciting' things to give her for a snack. This recipe hits the mark; just don't let them see you make it (its rather off putting!).

Chocolate courgette muffins

Recipe from Zenbelly

4 eggs

1 ripe banana

2 tbs cocoa powder

1/2 cup coconut flour

1 tsp baking soda

pinch of salt

1 tsp cinammon

1/4 cup of maple syrup (or honey)

1 medium sized courgette grated

1/2 cup of chocolate chips

This makes about 12 muffins or it can be made into a loaf.

Preheat the oven to 350F and grease the muffin tin.

Blend all of the ingredients together (except the courgette & chocolate chips) in a blender until fully combined.  Take care to ensure the baking soda is mixed in well with the coconut flour before you add it to the wet ingredients. It can clump otherwise.  Stir in the courgette & chocolate chips by hand.  Fill the muffin tin about 3/4 full, they don't rise much.  Bake for about 35-45 mins, test with a skewer (if they are done it will come out clean).  Cool on a wire rack.  

If you do the loaf format it will take longer.

Chocolate covered coconut squares

Chocolate and coconut is a winning combination.  This is a great little recipe and a fun one to do with kids as its quick, it can all be done by hand and you get 2 delicious bowls to lick!  There are plenty of recipes out there for similar chocolate/coconut bites. I looked at a few a came up with my own quantities.

Chocolate covered coconut squares

2 cups of unsweetened coconut flakes

1/4 cup of coconut oil warmed

1/4 cup of honey

generous dash of vanilla extract

pinch of sea salt

4 oz 72% dark chocolate

knob of butter

Mix together all of the ingredients together except the chocolate & butter.  You can blitz it a little in a food processor which makes it a smoother texture or just do by hand.  Press the coconut mixture into a tin or Tupperware greased with coconut oil or lined with parchment paper.  I used an 8"x 8" tin which was just too big. My coconut layer is not quite thick enough.  Pop it into the freezer for 15 minutes while you melt the chocolate and butter.

Once the coconut layer has firmed up pour over the melted chocolate.  Tap the tin to get any air bubbles out. I sprinkled over some Roasted coconut chips from Trader Joe's then put back in the fridge/freezer to set. 

Cut into squares when set. To make you feel better I ate 5 in the first sitting...Be warned they are very moreish!

NB: To make a 100% paleo version you need chocolate without added sugar. I used 72% dark which has a little sugar in. I'm OK with that, its your choice.