Ingredients
- 1/2 cup almond flour
- 3 Tbsp coconut flour
- 1 Tbsp cacao
- 1 tsp cinnamon
- 1/2 tsp fine sea salt
- 4.5 oz chopped dark chocolate
- 1/2 cup butter
- 1/2 cup honey
- 1/4 cup coconut sugar
- 2 large eggs
- 1 tsp finely chopped fresh rosemary
- leaves stripped from a 3" sprig of rosemary
- 1 tsp flakey sea salt (such as Malden's
Preparation
Step 1
Line an 8 inch square pan with a parchment paper sling and set aside.
In a bowl combine almond flour, coconut flour, cacao, cinnamon and fine sea salt. Set aside.
Combine the chopped chocolate and butter in a small saucepan over low heat. Stir constantly until almost melted then remove from heat and let stand for a few minutes - this will finish the melting without burning the chocolate. Add the honey and coconut sugar and stir gently to combine. Gently stir in the eggs being careful not to over-beat. Add the chopped rosemary and stir the mixture into the dry ingredients, mixing just until everything is incorporated. Push into the parchment lined pan. Sprinkle with the rosemary leaves and sea salt. Bake at 350 degree F for 28 minutes.