Sometimes you just need a small chocolate hit!
Well, actually, you can make a lot of fuss really, as these are gluten-free, nut-free, coconut-free and dairy-free!! And paleo & keto-friendly! Alas, not egg-free, calorie-free or fun-free!!! Too many exclamation marks??
You can thank me later!
120g dairy-free chocolate (I used sugar-free as well!) 1 tab chia seeds 40g cacao 70g rapadura (I used Natvia & stevia) 70g light olive oil 4 eggs 1/2 teas baking powder 1 teas apple cider vinegar pinch salt Mill the sugar and chia seeds on SP 9 for 10 seconds. Add the chocolate and pulse to chop and cook on 50°C for 2 minutes, SP 2 to melt. Add the rest of the ingredients and mix on SP 6 for 30 seconds to combine well. Pour into a loaf tin* and bake on 160°C for 15 – 20 minutes. It will puff up then sink on cooling. Its best not to overcook, so it will appear moist on the inside. Cut when cold a serve in small squares dusted with cacao. * This makes a small slice – it is very rich – double the recipe for a larger batch.
