1 cup almond meal
¼ cup cacao powder
½ cup roughly chopped almonds, activated if possible (see page 8), plus extra to serve
½ cup maple syrup
½ cup almond butter
2 tablespoons coconut oil, melted
pinch of salt flakes
¼ cup almond milk (if needed)
coconut ice cream (optional), to serve
Preheat the oven to 180°C and line a 21 cm x 18 cm baking tin with baking paper.
Place the almond meal, cacao and chopped almonds in a large bowl and mix together. Make a little well in the centre of the mix and pour in the maple syrup, then add the almond butter, coconut oil and salt and give everything a good old mix about to form a smooth batter, gradually adding the almond milk if it needs thinning out.
Using a spatula, scrape the mix into the prepared baking tin and smooth the top. Scatter over a few extra chopped almonds and bake for 15–20 minutes, or until a skewer inserted in the centre comes out clean.
Leave to cool on a wire rack for 15 minutes before cutting into 12 pieces. Serve warm or cold with a scoop of coconut ice cream for dessert.
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