AuthorKira Love
½ cup almond meal
½ cup raw cacao
½ cup coconut or macadamia oil or organic butter
½ cup coconut or macadamia oil or organic butter
2 organic free range eggs
2 heaped tablespoons cashew butter
¼ cup rice malt syrup, raw honey or pure maple
1 tsp vanilla
75 g chopped Green and Black’s 85% Dark chocolate
Top with your choice:
Frozen raspberries
Slivered almonds
Hazelnuts
Walnuts
Shredded coconut
Peanut butter swirl
1
Mix all ingredients together in a bowl. Pour into a small baking dish (around 20cm) greased or lined with baking paper.
2
Top with preferred toppings
3
Bake at 160 degrees for 20 minutes or until just set- ensure that you do not overcook and dry out.
CategoryDessert
Ingredients
½ cup almond meal
½ cup raw cacao
½ cup coconut or macadamia oil or organic butter
½ cup coconut or macadamia oil or organic butter
2 organic free range eggs
2 heaped tablespoons cashew butter
¼ cup rice malt syrup, raw honey or pure maple
1 tsp vanilla
75 g chopped Green and Black’s 85% Dark chocolate
Top with your choice:
Frozen raspberries
Slivered almonds
Hazelnuts
Walnuts
Shredded coconut
Peanut butter swirl
Directions
1
Mix all ingredients together in a bowl. Pour into a small baking dish (around 20cm) greased or lined with baking paper.
2
Top with preferred toppings
3
Bake at 160 degrees for 20 minutes or until just set- ensure that you do not overcook and dry out.