1/2 cup coconut oil (or unsalted butter)
1/2 cup cocoa or cacao plus 1 tablespoon
1 teaspoon vanilla
3/4 cup coconut sugar
1/3 cup honey or agave
1/2 cup coconut flour
1 cup unsweetened shredded coconut
Tiny pinch of salt
1. Preheat oven to 325 degrees F. Line an 8 by 8-inch pan with parchment paper.
2. Melt the coconut oil (just to melting, not hot) and whisk in the cocoa/cacao.
3. In a medium sized bowl whisk the eggs, sugar, honey, and vanilla together. Pour in the chocolate mixture and whisk until combined. Add the coconut flour and coconut and mix until combined.
4. Pour into prepared pan and bake for 35-40 minutes or until set in the middle.
Recipe Notes & Substitutions:
Coconut: Substitute 2/3 cup of nuts for coconut.
Flour: Though I haven’t tried it, I’m pretty confident that if you wanted to try this out with whole wheat flour, oat flour or gluten-free flour, it would work.
Sugar: Not ready to try coconut sugar? 3/4 cup packed brown sugar would work too, but omit the honey.