• Square baking dish
• Medium bowl
• Blender
• Small saucepan

For the Brownies:

• 1 cup tigernut flour
• ⅓ cup raw cacao powder
• 1 t bicarb soda
• 2 eggs
• 2 medium zucchini, grated
• ¼ cup raw chocolate, chopped
• 1 T apple cider vinegar
• ½ cup Medjool dates, pitted (7 dates)

For the Ganache:

• ¼ cup non-dairy milk
• ½ cup raw chocolate, chopped
• ½ cup Medjool dates, pitted (7 dates)
• Pinch of sea salt

• Preheat the oven to 350°F.
• Line a square baking dish with parchment paper.
• Combine all dry ingredients (tigernut flour, raw cacao powder, bicarb soda) in a medium bowl.
• Add the dates, eggs, raw chocolate chunks, and vinegar to a blender. Blend until well combined.
• Make a well in the dry ingredients, then gently pour wet ingredients into the center. Stir until combined.
• Add the grated zucchini to the mixture and combine.
• Pour mixture into lined baking dish.
• Bake for 35 minutes or until toothpick inserted in the center comes out clean.
• Let cool completely.
• For the Ganache: Heat the milk in a small saucepan until just simmering, then transfer to mixing bowl.
• Add the chocolate to the bowl and cover so it can melt.
• Add the chocolate milk mixture, salt and dates to a blender. Blend until smooth and creamy.
• Frost brownies generously with ganache. Slice into 12 even squares.