Ingredients

The following ingredients have 4 Servings
  • ¼ cup coconut oil, solid
  • ⅓ cup coconut sugar
  • 1 flax egg (1 tablespoon flax meal whisked with 2.5 tablespoons of water, let set for 5 minutes)*
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (96g) blanched almond flour
  • ⅓ cup (2 ounces) dark chocolate chopped
  • ⅓ cup chopped toasted walnuts
  • ⅓ cup toasted coconut, flaked or shredded is fine – I used flaked

Instruction

  • Preheat the oven to 350ºF. Lightly grease a 6-inch cast iron skillet with coconut oil.
  • Beat together the coconut oil and coconut sugar until smooth. I used the Oster Hand Mixer with HEATSOFT Technology to mix my dough. Add the flax egg and vanilla and mix until smooth.
  • Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate, walnuts, and coconut.
  • Press the dough into the prepared pan and bake for 16 to 20 minutes or just beginning to turn golden brown around the edges and set in the center.
  • Remove from oven and serve warm – alone, or with whipped coconut cream or non-dairy ice cream.
  • For any leftovers, remove from the skillet and store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.