I have binged on these bad boys a couple times while back home. They are delicious and easy to make. My favourite is using them instead of graham crackers for s’mores. Most marshmallows are gluten free. This is good news!
6 tablespoons coconut oil
1 cup Hershey’s cocoa or 8 ounces bittersweet chocolate
2/3 cup coconut sugar
1/2 teaspoon coarse Celtic sea salt (optional)
1 teaspoon vanilla extract
2 large eggs
1/3 cup tapioca flour or arrowroot flour
2 teaspoons coconut flour or almond flour
** 2 teaspoons maca powder optional
Preheat oven to 350 ºF and adjust rack to middle position. Grease an 8-inch glass square pan with some coconut oil.
Place coconut oil and chocolate in the bowl of a double boiler. Melt over low heat. Remove chocolate mixture from heat and whisk in sugar, sea salt, and vanilla extract.
Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour.
Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture). Pour batter into the baking dish and smooth into an even layer.
Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist. Cool and then cut into squares. Store in an airtight container for up to 3 days.
** Of course you can add some chocolate chips or nuts of your choice to add texture.