2 organic eggs, room temperature (cold eggs will harden oil)
1 tsp pure Vanilla Extract
1/4 cup plus 2 Tbsp coconut nectar
3/4 cup coconut crystals
1/8 tsp sea salt
1/2 cup sifted Coconut Flour (measure after sifting)
Suggestion: add chopped nuts or Lily’s Stevia Dark Chocolate (chopped)
Instructions:
Preheat oven to 350 degrees
In a medium pan on very low heat, melt butter and coconut oil, stirring constantly.
Remove from heat as soon as mixture is melted.
Add cocoa and mix thoroughly.
Add coconut crystals, coconut nectar, and vanilla extract. Mix.
Add eggs and mix well until they are blended into mixture.
Add sea salt and coconut flour and mix until all dry ingredients are incorporated.
Pour batter into well-greased 8×8 glass pan. Bake in preheated 350 degree oven for 28-30 minutes or until top looks evenly baked. Be cautious not to over bake.
Cool and cut into 16 squares. Store in refrigerator, or can be frozen.
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