Serves 4 | Prep 10 mins | Cook 20-25 mins | Calories 567 (per serving)
Ingredients
· chia egg mix – 1 tbsp chia seeds (milled) mixed with 3 tbsp water
· 75g (2¾oz) ground almonds
· 150g (1¾oz) pitted Medjool dates, pitted
· 60g (2oz) coconut flour
· 60g (2oz) tapioca flour
· 60ml (2fl oz) coconut oil
· 2 tbsp coconut milk powder (optional)
· 1 tbsp maca powder (optional)
· 1 tbsp lucuma powder (optional)
· 1 tsp vanilla extract
· 1 tsp bicarbonate of soda
· a pinch of fine Himalayan pink salt
· a generous handful of cacao butter wafers, chopped into chips
1. Combine the chia seeds with 3 tbsp water. Stir thoroughly, then set aside.
2. Preheat the oven to 180ºC/Gas Mark 4.
3. Combine all the remaining ingredients, except the wafers, in a food processor.
4. Add the chia egg. Pulse a few times, before processing until the dough comes together into a smooth ball. Remove your dough and knead in the wafers.
5. Lightly grease a 25cm (10in) cast iron pan with a little coconut oil, then press the dough in with the palm of your hand until evenly distributed.
6. Bake in the oven for 20-25 minutes until lightly golden brown and firm to the touch. A toothpick should come out clean.
7. Leave to cool for 5 minutes before serving.
Calories: 567 (per serving) | 9.3g protein | 26.1g sugar | 35.2g total fat | 20g saturates | 0.3g salt