Makes 16
INGREDIENTS
- 40g (1/3 cup) almond meal
- 35g (1/3 cup) desiccated coconut
- 35g (1/3 cup) dark cocoa powder
- 30g (¼ cup) arrowroot or tapioca flour
- 45g (¼ cup) brown rice flour
- 2 ½ Tbsp xylitol
- 1 tsp ground cinnamon
- Large pinch of sea salt
- 125ml (½ cup) maple syrup, plus 1 tablespoon, extra
- 2 eggs
- 80ml (1/3 cup) melted coconut oil
- 90g (1/3 cup) Greek-style yoghurt or coconut yoghurt
- 150g fresh cherries, pitted, halved
- ½ chopped walnuts (optional)
- 1 Tbsp brandy
- 100g dark chocolate (85% cocoa), melted, cooled
- 2 Tbsp icing sugar
METHOD
- Preheat oven to 170°C/150°C fan forced. Grease base and sides of a square 19cm cake pan. Line with baking paper.
- Combine almond meal, desiccated coconut, cocoa, arrowroot, rice flour, xylitol, cinnamon and salt in a large bowl. Make a well in the centre. Whisk maple syrup, eggs, oil and yoghurt in a jug.
- Place cherry, brandy and extra maple syrup in a microwave-safe bowl and microwave on High for 1 minute 30 seconds. Stand for 2 minutes. Strain liquid into egg mixture, reserving cherries. Add egg mixture and melted chocolate to dry ingredients. Stir until smooth and combined. Fold in cherries and walnuts. Spoon into prepared pan. Smooth surface. Bake for 30 minutes or until just firm, but still slightly fudgy in the centre. Cool completely in the pan. Dust with icing sugar. Cut into squares.
Approx. per serve: 791kJ | fat total 12g | saturated fat 8g | fibre 2g | protein 3g | carbs 16g
