Zucchini Potato Cakes
Courgettes keep the chocolate base moist, while coconut flour and peanut butter add fiber and richness. After baking, the sponge becomes a soft crumb that is easy to shape into individual balls.
Cut the courgettes (200 g) into pieces, add the eggs (100 g), and blend the mixture.
Mix coconut flour (40 g), cocoa powder (30 g), baking powder without starch (2 g), stevia (to taste), and vanilla (to taste). Add the dry mixture to the courgette mixture.
Transfer the batter to a pan and bake at 180 °C for 25–30 minutes. Cool the base completely.
Break the base into pieces and blend it into crumbs. Add peanut butter (45 g) and mix.
Shape the cakes and place them in the freezer for about 2 hours.
Melt sugar-free milk chocolate (10 g) and decorate the cakes. Cocoa powder can be used instead.
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