4 oz bittersweet chocolate, chopped
½ cup coconut oil
½ cup honey/maple syrup
1 tsp vanilla
1/3 cup ground almonds
1/3 cup gluten free flour (e.g. Bob’s Red Mill)
1 tsp baking powder
1/2 tsp salt
1 cup semi sweet chocolate chips
3/4 cup chopped toasted almonds
Melt chocolate with coconut oil in pan over low heat. Let cool.
Stir in honey/maple syrup, eggs and vanilla until smooth.
In a separate bowl, whisk together ground almonds, flour, baking powder and salt.
Stir into chocolate mixture until smooth. Stir in chocolate chips and toasted almonds.
Spread into parchment paper-lined 8 inch square metal cake pan.
Bake at 350 until cake tester comes out with a few moist crumbs clinging, about 30 – 35 minutes.
Let cool in pan on rack. Cut into squares.