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Categories:Viewed: 64 - Published at: 2 years ago
Ingredients
- 1 cup walnuts
- 1 cup medjool dates pitted
- 1/2 cup zucchini grated
- 1/4 cup natural peanut butter all-
- 3/4 cup unsweetened cocoa powder
- 1/4 cup almond milk
- 1 teaspoon baking powder
- 1/4 cup vegan chocolate chips
Method
- Preheat oven to 350F. Line a baking sheet with parchment paper or very lightly grease.
- In a food processor, shred a 2-3 inch chunk of zucchini to form 1/2 cup of shredded zucchini. Set aside in a small bowl.
- Change the blade of the food processor and add walnuts. Process on high for 1-2 minutes until a small crumble forms. Add to the small bowl with the zucchini.
- Add pitted dates to the food processor and process until a smooth paste forms.
- Add the zucchini and walnut mixture back to the food processor with the dates Add remaining ingredients except for chocolate chips and process until smooth..
- Remove blade from the food processor bowl and stir in chocolate chips.
- Using a cookie scoop or large spoon, drop balls of dough onto the cookie sheet. Gently press down to slightly flatten.
- Bake for 15 minutes. When done, let cool on a cooling rack. Store extras in an airtight container.
