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SERVES: 8 | ACTIVE TIME: 10 MIN
INGREDIENTS
- 4 large eggs
- 1 cup unsweetened cacao powder
- 1 cup of coconut sugar
- 1/4 cup coconut oil*, melted
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
*Note: I used a triple-filtered coconut oil from Trader Joe’s that has almost no aroma. Regular coconut oil would work just as well – all depending how coconutty you like it.
PREPARATION
- Preheat oven to 350°F and line an 8 x 4 loaf pan with parchment paper.
- In a large bowl or food processor, mix all the ingredients except the chocolate chips until smooth.
- Fold in the chocolate chips, saving a few to sprinkle on top.
- Pour batter into pan. Sprinkle the top with dark chocolate chips and small pinch of sea salt (optional).
- Bake for 30-35 minutes. Take them out of the oven when the middle still has a slight jiggle.
- Let rest for a few hours (or if you’re like me and can’t wait that long, refrigerate for ~30 min.) before digging in.
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