these beauties are gluten free & refined sugar free, and lucky enough, they are pretty awesome tasting as well. happy australia day!
foodie bit. 6 eggs 2tbs maple syrup 1tsp vanilla bean paste 1/4 cup coconut oil (melted) 1/2 cup coconut flour 1tbs baking powder
1 cup desiccated coconut 200g dark chocolate
to do bit. heat fan forced oven to 160C and line a 20cm square baking tin. then whip those eggs, syrup & paste for a good 10 minutes until light & creamy. keep on whipping as you add the oil, mix well. fold in the flour & powder. pour the mixture into the tin & bake for 40 minutes. allow to cool for an hour, then melt that good quality dark chocolate (minus the couple of squares you have probably already eaten...or is that just me?). slice up your cake into appropriate sized squares. dip the cake bits into the chocolate, draining off excess, then roll into the coconut. allow to dry on a baking tray then store in an airtight container up to a few days. or just stuff your face with them. we served ours with our new tea blend all organiclly australian grown, mystic myrtle.