Prep Time: 20min Preheat Oven: 350°F Cook Time: 25min
The Recipe:
6 heaping Tbsp unrefined virgin coconut oil
1 cup (1/2 bag) semisweet chocolate chips
2 eggs
2/3 cup coconut sugar
2 tsp vanilla
2 Tbsp tapioca flour/starch
1 1/2 Tbsp oat flour
1/4 tsp salt
Cooking Instructions:
Scoop tablespoons of coconut oil and add chocolate chips to sauce pan over low heat.
Stir until the chocolate chips have completely melted. Then remove from heat to cool.
Meanwhile, in your electric mixer, begin beating the eggs on full speed. After about 30 seconds, slowly add in the sugar and beat for at least another 1-2 minutes until you achieve a light and fluffy mixture.
Pour in vanilla and melted chocolate and mix until combined.
Finally, fold in the flours and salt until just combined. Be careful not to overmix (you don't want to lose all that fluffiness you've just achieved).
Pour batter into a round pie or 9x9 baking dish lined with parchment paper. Bake until a toothpick comes out clean. It should have a nice shiny and crackly top.
Enjoy with a big scoop of vanilla ice cream.
