100g almonds, plus extra chopped almonds to serve
1/4 cup (70g) almond or other nut butter
1/3 cup (65g) coconut oil, melted
3/4 cup (50g) shredded coconut, plus extra to serve
2 tbs rice malt syrup
1 tsp ground cinnamon
1 tsp vanilla extract
5 cups (100g) puffed rice
2/3 cup (160ml) maple syrup
140g coconut oil, melted, extra
2/3 cup (70g) cacao powder
1. Grease holes of a 12-hole muffin pan and line with baking paper.
2. Whiz almonds in a food processor until roughly chopped. Add nut butter, coconut oil, shredded coconut, rice malt syrup, cinnamon, vanilla and 2 tbs maple syrup, and pulse to combine.
3. Divide among holes of muffin pan, using a spoon to press down. Freeze for 10 minutes or until slightly firmed.
4. Meanwhile, to make topping, combine extra coconut oil, cacao powder and remaining 1/2 cup (125ml) maple syrup in a jug.
5. Divide among muffin holes. Freeze for a further 30 minutes or until set. (Remove from pan and keep chilled if not serving immediately.)
6. Top with extra almond and shredded coconut to serve.
1/2 cup (4floz/115ml) coconut oil, melted
1/2 cup (4oz/115g) butter, melted, and browned if desired
1 1/3 cups (8oz/225g) sugar free chocolate, chopped
2 teaspoons vanilla extract
1/4 teaspoon salt, optional
1/4 teaspoon instant espresso powder, optional
1 cup (8oz/225g) Lakanto Sugar, Swerve, or coconut sugar
6 eggs, room temperature
1 cup (4oz/115g) cocoa powder
2 tablespoons powdered Lakanto Sugar, or cocoa powder, for dusting
1. Preheat the oven to 350°F (180°C) then line a 9 inch spring form pan with parchment paper, set aside.
2. In a large bowl combine the coconut oil and melted butter. Then, add the chocolate and melt it all in the microwave for 40 seconds. If you do not have a microwave you can do this over a bain marie.
3. Once the chocolate is melted whisk until smooth and shiny.
4. Whisk in the vanilla, salt, espresso powder, and Lakanto Sugar at this point.
5. Add the eggs one at a time, making sure it is fully incorporated between each addition.
6. Lastly, sift over the cocoa powder then fold it in with a spatula.
7. Transfer the batter to the prepared tin and bake for 35-40 minutes or until the top has formed a nice crust and slightly risen.
8. Allow the cake to cool for about 10 minutes before releasing from the spring form pan.
9. Dust with Lakanto Powdered Sugar or cocoa powder for garnish and slice.
10. Cover and store the cake in the fridge for up to 4 days.