250g almond butter (I used Pip & Nut Coconut Almond Butter)
4 tablespoons coconut flour
2-3 tablespoons ground ginger (or you could use grated fresh ginger)
2-3 tablespoons stevia (or you could use Sweet Freedom Fruit Syrup or pure honey)
1 teaspoon baking powder
3 eggs
Optional extras:
Oats (I used one sachet of Fuel Protioats)
2-3 tablespoons superfood powder (I used Bioglan Supergreens Cacao Boost)
2-3 tablespoons seeds (I used Bioglan Chia & Flax)
I threw all the ingredients into a mixing bowl then transferred to a cake tin (greased using coconut oil) and baked for around 25 minutes. Then cooled and cut into small squares (you don't need massive slices of this - it has a very rich, slightly bitter taste due the raw cacao and lack of sugar, but that's great if you're a dark chocolate fan like me!)
This also works well as a warm, slow-cooked pudding. Cook on low for 2-3 hours and in the last 20 minutes or so, make a hole in the centre of the pudding and fill with blocks of dark chocolate to melt.
