Method

• Melt the coconut oil, 1 tbsp of the almond butter, coffee and chocolate together in a large pan over a gentle heat.

 

• Turn off the heat and stir in the coconut sugar.

 

• Beat in the eggs one by one.

 

• Sift in the dry ingredients and stir until just combined.

 

• Scrape into a 20cm sq. silicone mould or lined tin.

 

• Spoon in the remaining nut butter and using a knife swirl amongst the batter to create a marbled effect.

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• Bake in the middle of the oven at 180℃ for 20 to 25 minutes or until almost firm on top, but with a slight wobble. Allow to cool, then cut into 12 pieces.

Ingredients 

• 80 g coconut oil

• 2 heaped tbsp almond nut butter

• 2 heaped tsp instant coffee

• 150 g dark chocolate (I used 85%)

• 200 g coconut sugar (you can substitute rapadura or unrefined light brown sugar)

• 4 medium eggs

• 60 g sprouted wheat flour (you can substitute kamut, freekah, spelt or wholemeal flour)

• ¼ heaped tsp bicarbonate of soda

• ½ tsp cream of tarter

Can substitute ¾ tsp of baking powder for the bicarb and cream of tarter.