70 grams of sifted TIANA coconut flour
76g of butter or TIANA Organic Extra Virgin Coconut Oil
64g of cocoa powder
250g TIANA Organic Raw Crystallised Coconut Nectar
1/2 teaspoon salt
1/2 teaspoon vanilla essence
140 grams of nuts, chopped (optional)
1. In a saucepan at low heat, blend together butter/oil and cocoa powder.
2. Remove from heat and let cool. In a bowl, mix together eggs, nectar, salt and vanilla essence. Stir in cocoa mixture.
3. Whisk coconut flour into batter until there are no lumps. Fold in nuts.
4. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175C (350F) for 30-35 minutes.
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