1 can coconut milk,
1 T coconut oil,
1 1/2 cups almond flour,
1/2 cup coconut flour,
1 cup flaked coconut,
cinnamon, cardamom, cloves and liquid stevia to taste
1/2-1 tsp .
Whisk the liquid ingredients and spices together, then blend dry ingredients in until combined. Let batter rest while you prep the pan.
In an 8×8 pan, line with foil completely, then the bottom with parchment. Coat with coconut oil. Pour batter into pan,
bake at 350 for 35-40 minutes or until toothpick comes out clean from center.
Cool on wire rack,
remove parchment and let bottom dry a bit. You will ice the bottom.
Topping: you can use melted chocolate of your choice, I used navitas raw cacao powder with melted coconut cream, oil and vanilla stevia. Spread or drizzle on whole cake top, then sprinkle coconut and almonds while still wet so they stick. Once top is firm, cut into bars and enjoy! Should be refrigerated if you don’t eat it all. :I did this in our toaster oven actually, and it turned out great. Cake will be dense and moist, like soaked cake or baked cheesecake.August 23, 2011 at 9:06am · Like
via Paleo/Low Carb Mamas.