This pie is IMMENSE!
It’s creamy, dense and very very chocolatey.
And the secret ingredient is … drum roll … courgette.
I guarantee you cannot taste or see it, and this pie is just amazing.
I originally discovered the recipe at http://paleomg.com/moist-chocolate-zucchini-bread/ but had a few epic fails when I tried to make it as a loaf and a cake. So I figured I’d pop it in a pie dish, et voila, perfection.
170g butter/nut butter
150g rice malt syrup (substitute for local, raw honey if you wish)
25g cacao powder
2 tablespoons coconut flour
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
pinch of Himalayan pink salt
Preheat your oven to 150 degrees.
Chop the courgette (roughly chopped is fine) and add to a food processor, along with the eggs. Whizz until there are no courgette lumps, and then add all the other ingredients and blitz until smooth.
Grease a pie dish and pop into the oven for about 30 minutes, or until a skewer comes out clean.