Preheat the oven to 180C/355F.
In a large mixing bowl, add the diced broccoli florets and stir in the defrosted spinach.
Stir in the diced scallions, lemon zest, grated vegan cheese, nutritional yeast, eggs and set aside.
Mix the coconut cream with the lemon juice and apple cider vinegar. Sprinkle with salt and mix until combined.
Add the coconut cream mixture into the large mixing bowl.
Season with salt and pepper to taste and stir it until combined.
Transfer the whole mixture into a 8x8inch baking brownie pan lined with a piece of parchment paper.
Bake it for about 25 minutes, until the bites are puffed and browning.
Let it cool completely before cutting into 16 square pieces. Serve them warm and enjoy!