|4||eggs — large, beaten|
|1 tsp||vanilla — extract|
|160 g||dark chocolate — chopped|
|1/2||coconut oil — melted|
|1/4 cup||coconut flour|
|1 cup||almond flour|
|1 tsp||Robertson's baking powder|
|1/2 cup||pecan nuts — chopped|
Preheat the oven to 180°C and grease a small baking dish with cooking spray.
Melt the chocolate over a water bath until smooth.
In a large bowl, combine the cocoa, coconut flour, almond flour, baking powder and salt.
Add the vanilla and coconut oil to the eggs and mix.
Stir the chocolate into the egg mixture (ensure that the chocolate is not too hot!).
Pour the chocolate and egg mixture into the dry ingredients and mix well.
Stir in ¾ of the pecan nuts. Pour the batter into the prepared baking tray and top with the remaining pecan nuts.
Bake in the oven for 15 – 20 minutes. Allow to cool before cutting up into squares.
Recipe by Tessa Purdon.
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