Preheat oven to 350 degrees
3/4 cup raw cacao powder – Part I
3/4 cup coconut oil
3/4 cup grade B maple syrup or coconut sugar
3 eggs
1/2 cup raw cacao powder – Part II
Step 1: Melt coconut oil in a double saucepan over simmer water.
Step 2: Add raw cacao powder Part I and desired sweetener and stir.
Step 3: Mix eggs, add to the saucepan and stir.
Step 4: Sift raw cacao powder Part II into the mixture and stir.
Step 5: Pour mixture into an 8″ pan and bake 10-12 minutes, or until knife is clean from the outer rim and gooey in the middle. Let cool and enjoy!
Ingredient Tips:
- Sensitive to Cacao? Try Carob Powder for an equally delicious treat.
- Try Unrefined Coconut Oil from Tropical Traditions
- Buy Pastured Eggs from your local Farmers’ Market or local health food store
- Use Grade B Maple Syrup for the most unrefined version – with fiber, vitamins, and minerals
- Try Coconut or Palm Sugar as a natural sweetener for a Lower Glycemic Index
- Nix the Agave. I used to be an advocate of agave nectar before I recently found out that certain manufacturers are adding High Fructose Corn Syrup (very poor industry regulations!), AND fructose by itself (as in the case of agave nectar) seems to have a damaging effects on the liver. Go for other natural sweeteners instead.
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Looks delicious!