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1
Preheat oven to 350u00b0F and lightly grease an 11x7 or 9x5 cake pan with coconut oil. Set aside.
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2
In a large mixing bowl, whisk coconut oil and coconut sugar until mixture thickens (this will happen if the bowl is slightly cool-it isn't required, but it does benefit the texture I think). Add coconut milk, maple syrup, and vanilla extract and continue whisking for 1-2 minutes, until well-incorporated. Set aside.
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3
In a separate mixing bowl, stir flour, cacao powder, baking powder, and sea salt. Slowly scoop this into the wet mixture, mixing as you go until all the wet and dry are completely combined. Finally, stir in the grated zucchini until well-incorporated.
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4
Pour batter into the greased cake pan and bake for 20-22 minutes, or until a toothpick comes out clean. Cool completely.
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5
Slice cake in any direction and size and remove from pan. In a large mixing bowl, crumble the cake into crumbs and use your hands to mix in the coconut cream frosting. You're going for a moist, gooey texture throughout.
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6
Roll the mixture into golfball-size portions and refrigerate 30-60 minutes.
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7
While balls are cooling, prepare the chocolate coating. Melt chocolate chips and coconut oil in a double-boiler until melted. Remove from heat and set aside to cool slightly before dipping.
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8
Line a baking sheet with parchment paper and take the cake balls out of the fridge. Dip each ball in the melted chocolate and roll it around to coat it completely. Carefully use a spoon or fork to transfer the cake ball to the parchment paper. Repeat with each cake ball and sprinkle with sea salt on top. Refrigerate again until firm.
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9
Serve and enjoy!
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Note: For a recipe for coconut cream frosting, see related blog post or my TK recipe box for Vanilla Coconut Frosted Carrot Cake Muffins.
