4 Servings

Ingredients

• 3 FE eggs
• 1 cup coconut sugar
• ⅓ cup almond flour
• 2 tbsp coconut flour
• 2 tbsp cocoa powder
• 2 tbsp room temperature water
• 1 tsp vanilla extract
• Zest from 1 cara cara
• 7 ounces dark chocolate, chopped and divided
• ½ cup + 2 tbsp olive oil

Steps

• Preheat oven to 325° F.
• Combine eggs and coconut sugar into the bowl of a stand mixer. Beat on high until light and fluffy, 4-5 minutes. Add almond flour, coconut flour, cocoa powder, water, vanilla and zest. Mix until just combined.
• Heat 5 ounces of the chocolate and the olive oil over a double boiler. Stirring constantly until melted. Add the chocolate mixture to the batter and mix until just combined. Add the remaining 2 ounces of chocolate and fold into the batter.
• Line a 9-inch by 9-inch baking pan with parchment paper. Pour batter into the pan, gently spreading the batter evenly. Bake for 35 45 minutes or until a cake tester (or toothpick) comes out with moist crumbs. The toothpick will have some batter on it but it will look like cake crumbs, it should not be completely liquid.
• Transfer to a wire rack and let cool completely.
• Cut into as many squares as you wish and enjoy!