1 cup + 2 tbsp unsweetened cocoa powder
1/2 cup + 2 tbsp extra virgin coconut oil
¾ cup or more of raw honey – you can use more if you are not used to something more low carb
3 eggs (I needed to increase it because the first batch was a little dry)
¼ cup coconut flour = 1.5 ounces
¼ tsp sea salt
1 tsp vanilla extract
Preheat oven to 350 degrees F. Line an 8 inch by 8 inch glass square baking dish with parchment paper.
Using a mixing machine add all the ingredients in a bowl and mix until smooth.
Spread the batter all over the baking dish.
Bake for 20 minutes and refrigerate for 30 minutes or more. You want the middle to be moist and slightly under cooked.
Once cooled cut into 16 squares.
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