Yeild - 16 pieces

INGREDIENTS
- ½ cup Organic coconut flour
- 1 cup organic cocoa powder
- ¾ cup raw honey
- 3 organic eggs
- ½ cup and 2 tbsp. of Organic Extra virgin coconut oil
- ¼ tsp salt
- 1 tsp vanilla (optional)
TOPPING
- 200 g of organic cooking chocolate (milk)
- ½ cup cashew chopped
- 2 tbsp. of Organic extra virgin coconut oil.
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Line an 8 inch by 8 inch glass square baking dish with parchment paper.
- Mix all the dry ingredients together in a bowl.
- Beat the eggs well separately till it form soft peaks and mix the honey to the dry ingredients.
- Finally combine the beaten eggs to the mixture and beat well until all ingredients are mixed and add the vanilla.
- Spread the batter all over the baking dish.
- Bake for 20 minutes and refrigerate for 30 minutes, you want the middle to be moist and slightly under cooked. Don’t refrigerate too long as if it sets too hard you cannot pour the topping over.
For the topping
Double boil the cooking chocolate and add 2 tbsp. of OEVCO pour over the tray once taken out of the refrigerator and finally spread the chopped cashew, let the topping to set in the refrigerator and cut into square pieces.