Ingredients
- 3/4 cup coconut oil (measured while solid)
- 3 eggs
- 3/4 cup Pamela's Gluten Free Baking Mix
- 4-5 oz Enjoy Life Chocolate Chunks
- 1/2 tsp vanilla
- 1 cup coconut palm sugar
- 1/2 tsp salt
- 1 1/2 tbsp espresso
- smoked sea salt
Servings:
Instructions
- Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat. Whisk the chocolate mixture in a bowl with palm sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Add the espresso. Stir in the flour and salt until just combined. Pour into a 9-inch square baking dish that has been sprayed with non-stick spray and bake for 25 minutes. Serve with vanilla ice cream or gelato.
