Serves 16, time approx 50 mins
- 1/2 cup almond flour
- 1/4 cup cacao powder or unsweetened cocoa powder
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 60 grams unsweetened dark chocolate
- 1/2 cup coconut oil
- 1/2 cup monk fruit sweetener (or xylitol)
- 3 eggs at room temperature
- 1/2 tsp pure vanilla extract
Preheat oven to 180 degrees celsius & line a 20cm x 20cm baking pan with baking paper.
In a medium bowl, mix the flour, cocoa powder, sea salt & baking powder.
Use a double boiler (or microwave), melt the chocolate & coconut oil together & stir until smooth.
In a separate bowl, beat the sweetener, eggs & vanilla vigorously.
Add the chocolate mixture & mix until a batter forms.
Pour into lined baking pan & bake for 20 mins or until a toothpick inserted into the center comes out clean. Cut into 16 squares.
Make it vegan:
Replace the eggs with 3 tblsp flaxseed powder plus 1/2 cup water.
Give it a collagen boost:
Add 2 scoops collagen protein to the flour mixture.
Optional:
Add chopped walnuts sprinkled on top.
Eat with coconut yoghurt & berries – enjoy!