Healthy and Wheat-Free
8 oz. Bittersweet Chocolate (85% cocoa)
¼ cup Butter, or Coconut Oil2 tsp. instant Espresso Powder
4 large Eggs
½ cup Maple Sugar, or
Brown Sugar
½ cup Walnuts, chopped
¼ cups canned Coconut Milk
¼ cup Flax Seed, ground
2 tbsp. Coconut Flour
2 tsp. Pure Vanilla Extract
Olive Oil Spray
Preheat oven to 350°.
Place butter and chocolate in a large glass bowl and heat in the microwave on high for 1 minute. If not melted, put back for a few seconds more. Stir in espresso powder. Add eggs, one at a time blending in-between each. Stir in reminder ingredients. Cote a 9 x 9 baking dish with olive oil spray; spread batter, and bake for 25 minutes. Cool completely in the pan.
