3 ounces unsweetened chocolate, broken into pieces
1 cup coconut sugar
2 tablespoons full-fat coconut milk
1 teaspoon vanilla
1/2 cup almond flour
2 tablespoons coconut flour
1/4 teaspoon baking soda
Set oven to 350 degrees.
Combine coconut oil and chocolate pieces in a medium-sized saucepan and gradually melt on a low-to-medium heat. Remove from heat.
Whisk in coconut sugar. Add eggs one at a time, stirring after each addition.
Stir in coconut milk and vanilla. Whisk until well blended. The batter will have a texture but the ingredients should be fairly well blended together.
In a separate bowl combine almond flour, coconut flour, and baking soda. Pour into mixture in saucepan and whisk until a single blob forms.
Pour into greased 8×8 glass baking dish and bake for approximately 25-30 minutes, or until an inserted toothpick comes out clean.
Full-fat coconut milk: I usually find mine in the baking aisle of the grocery store near the condensed, evaporated, and goat milk. Do read labels if being soy-free is important as some coconut milks may contain soy.