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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!