Zucchini brownie with coconut cream (paleo, sugar free)
Kinder Milk Slice inspired me to prepare this dessert. I haven’t eaten it for ages and I miss the taste a little. Unfortunately the coconut milk and xylitol are not the best ingredients to imitate the original taste but I liked the experiment effect so much that I decided to share this recipe.
So bake it and eat your heart out with this healthy alternative :)
Squeeze the excess water from zucchini. Mix all the ingredients of cake until smooth. You can do this using a mixer or blender. Preheat oven to 180°C. Put the baking paper into two baking trays and pour a half of dough in each. Bake for about 20 minutes.
Whip coconut cream with mixer until you get a smooth mass. Meanwhile add xylitol, oil and gelatin dissolved in warm water. Put the cream in the fridge for 20 minutes .
When the cream is ready, spread it evenly on one part of cooled cake. Then cover with another layer of cake. Put the entire cake back into the fridge for about an hour. Howewer it tastes best after chilling overnight :)