Lemon Rosemary Brownies

With an original rosemary lemon flavor, dark chocolate, hidden zucchini, grain-free cassava and tigernut flour these make a fabulous wholesome yet indulgent treat for Easter this year.

Created by the lovely Chef Hana these 100% plant based, vegan, gluten, soy and nut free brownies are deliciously fudgy. She created them using 120g of our dark vegan chocolate in the recipe. You could add even a little more if you like. To make them extra special she decorated them with some whipped oat cream mixed with a little cacao powder and topped them with rosemary sprigs, lemon slices, lemon zest and shaved chocolate.


  • 150g zucchini, roughly grated (1 cup)

  • 1-2tsp finely chopped rosemary

  • zest of 1 lemon

  • 70g cassava flour (1/3 cup)

  • 70g tigernut flour (1/2 cup)

  • 30g cacao powder (1/4 cup)

  • 75g rapadura sugar (1/2 cup)

  • 1tsp baking powder

  • pinch sea salt

  • 2tbsp ground flaxseed + 6tbsp water

  • 60ml olive oil (1/4 cup)

  • 60ml plant-based milk or as needed (1/4 cup)

  • 120g dark vegan chocolate (4.2oz) I've used Amore di Mona