Makes 12 squares
130g wholemeal flour
40g cocoa or cacao powder
50g desiccated coconut
40g @bioandmeuk Cocoa & Coconut Granola
125ml extra virgin olive oil
1 chia egg: 1 tbsp chia seeds + 3 tbsp water
100g dates, pitted
1 small courgette / zucchini
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
A handful of flaked coconut
Soak the dates in hot water for 30 minutes - then blitz them in a food processor until a paste is formed and transfer to a small bowl.
Preheat the oven at 180c and line a baking tin with baking paper.
Make the chia egg: add the chia seeds and water to a cup, then stir and set aside for 5 minutes to thicken.
In a large mixing bowl, add the wholemeal flour, cacao powder, desiccated coconut baking powder and salt, then mix until well-combined.
Blitz the courgette in a food processor, then add the extra virgin olive oil, date paste and vanilla extract, blitzing again until smooth.
Stir the chia egg through the courgette mixture.
Pour the courgette mixture into the flour mix and combine.
Blitz the Bio&Me Cocoa & Coconut Granola into a food processor until the chunks have broken up, then stir evenly through the mixture.
Pour the mixture into the baking tin and sprinkle with the flaked coconut.
Bake for 15 minutes or until a skewer comes out clean, then allow them to cool before cutting.
To get a chewy brownie texture, place in the fridge for an hour (if you can wait that long) then enjoy!