Coconut Dhal and Spiced Carrots

Gluten and Dairy Free

Ingredients:

90g bar 85% dark chocolate

50g coconut oil

90g ground almonds

50g pecans

1/4 teaspoon of Himalayan salt

1 teaspoon baking powder

10g gluten free flour

20g honey

50-60g maple syrup

1 beaten egg

Break up chocolate, add coconut oil to bowl and melt over a pan of boiling water, before putting aside to cool.
Mix dry ingredients together and make a well in the mixture.
Pour in the chocolate mixture, add the honey, maple syrup and egg and mix together.
Pour into the lined baking tin and bake at 180 degrees for approximately 15 mins, depending on oven.
Remove from oven and baking tray immediately, and either enjoy as an indulgent hot chocolate pudding or allow to cool before refrigerating, so you can enjoy sticky fudgy brownies. (I like to do both!)