I have a confession to make: I’m not a big fan of candy. Yeah, my taste buds work, I just don’t like the ingredients. The processed sugar stuff doesn’t appeal to me. Not to mention that it does pretty much squat for me nutritionally.
Of course (and you may think I’m stretching it a bit here), there’s also the lack of fruit/vegetables. Sadly, there are no “Chocolate Zucchini Crunch” bars out there, as far as I know. Super frowny face 😦
… At least, until now. For all of my fellow veggie and chocolate lovers out there, I’ve created a recipe for a tasty candy bar with zucchini in it. A candy bar that you can enjoy while still being healthy, and without feeling left out. You’ll probably still feel like a health nerd, but you won’t feel left out.
Health nerds unite! 🙂
And no, there are no typos here. This candy bar has zucchini in it. A VEGETABLE, IN CANDY. This candy bar will turn everything you thought you knew about candy on its head. I mean, sure, it’s chocolate. But, there’s also zucchini. In my opinion, they pretty much even each other out.
Eating candy and getting a serving of veggies at the same time. It’s almost like an extreme sport 🙂
And what with the coconut, you won’t even know the zucchini’s in there! Mwahahahaha. Ha.
And tonight, I’ll be eating like, five of ’em while watching a scary movie. Hee.
Happy Halloween! 🙂
Makes about 12 mini bars
1 medium zucchini, shredded (about 2 cups, shredded)
1 ½ cups coconut shreds or flakes
3 tbsp agave nectar
1 tbsp vegan cocoa/carob powder
3 tbsp coconut oil (the solid kind)
1 ½ cups vegan chocolate chips
Preheat oven to 400 F. Spread zucchini shreds on a rimmed baking sheet and bake for 10-15 minutes (the idea is to draw the water out of it/dry it up a bit). Note: zucchini may be a little wet still. Spread two or three cloth towels (not paper towels) flatly on top of each other on your countertop (preferably near your sink). Scoop zucchini in a pile in the middle of the towels. Bunch up the corners of the towel. Holding towels by the bunched ends, squeeze the zucchini ball over your sink to remove any excess water. Then…
Place zucchini in your food processor, along with the coconut flakes, agave, cocoa powder and coconut oil. Process mixture for about 2-3 minutes, until slightly pasty (the mixture may be slightly chunky, which is fine).
For the next step, you’ll need a rimmed baking sheet lined with wax paper. Make sure the tray is small enough to fit into your freezer. Using a cookie scoop or tablespoon, dollop twelve equal-sized portions of the coconut mixture on to your lined baking sheet. Shape and flatten the portions into small rectangles. Freeze the bars for about 25-30 minutes, until hard.
Now, you’ll want to melt your vegan chocolate chips. Don’t take your bars out of the freezer until the chips are melted. Once you have them melted, dip the bars one at a time into the chocolate. Make sure to work quickly, or else the bars will defrost and your chocolate will set up again before you’re finished.
I find it easier to put a bar in the chocolate, swirl it around to coat it, scoop it up with a fork, and tap the fork gently against the side of the bowl to get off the excess chocolate. Place the coated bar back on your rimmed sheet. Repeat with the rest of your bars.
Freeze bars again for 5-10 minutes, until set. Devour!
If you have any leftovers (which I highly doubt), store them in the refridgerator in an airtight container.
So, what are your plans for tonight? Got a favorite healthy snack you’re planning on having? Share it in the comments!