Source: www.healthfulpursuit.com
Course: Desserts
Preperation time: 15min
Cooking Time: 30min
Serves: 12

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Ingredients

Instructions

	Protein (g)	Carbs (g)	Fat (g)	Energy (KCal)
1 cup Full Fat Coconut Milk	0 0	1 1	5 5	46 46
1/2 cup Dried Figs	0 0	0 0	0 0	0 0
1 cup Almond Flour/Meal	3 3	3 3	6 6	69 69
1/4 cup Coconut Flour	0 0	1 1	1 1	14 14
1/3 cup Coconut Oil(s)	0 0	0 0	6 6	52 52
3 Ounce(s) Dark Chocolate, Melted	1 1	3 3	3 3	42 42
3 Large(s) Egg Yolk	0 0	0 0	0 0	0 0
3 Large(s) Egg(s)	0 0	0 0	0 0	0 0
1/4 cup Coconut Palm Sugar	0 0	4 4	0 0	16 16
1/4 Teaspoon Sea Salt	0 0	0 0	0 0	0 0
1/4 cup Cocoa Powder	0 0	2 2	0 0	7 7
Total: Approximate Nutrition Info, Per Serving:	4	14	21	246

Ingredients

Wet Ingredients

Dry Ingredients

Topping

Instructions

Preheat oven to 350F
In a 12-inch cast iron skillet, add the 2 tablespoons of melted coconut oil. Stir around to cover and set aside.
Add all wet ingredients to the jug of your high-powered blender. Blend on high until fully combined.
Turn off the blender, transfer the mixture to a clean bowl and add in the dry ingredients. Stir to combine.
Pour mixture into prepared skillet. Flatten with the back of a spatula and top with an arrangement of the sliced strawberries.
Bake in preheated oven for 25-30 minutes, or until toothpick inserted comes out clean.
Serve warm.
Will keep in the fridge for 3-4 days. Do not freeze.

Notes
Eggs: this recipe will not work without eggs

Coconut flour: must be used in order for this recipe to work

Full-fat coconut milk: is from a can.

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