¼cupHawthorne Hill Farms Sugar Free Mixed Berry Jam
¼cupcoconut milk (from a can)
130gLittle Zebra Dark Supreme Chocolate(4oz)
Beach Harvest Coconut Chips, to garnish
Pre-heat the oven to 160C/320F. Line a square baking tin (20cm or 9in) with non stick baking paper.
Melt the butter in a medium saucepan. Simmer over medium to low heat until the butter has browned, this may take up to 10 mins.
Pour the butter into a mixing bowl and add the almond butter. Stir to combine then allow this mixture to cool to room temperature.
Whisk the eggs together in a small bowl and add this to the cooled butter mixture, stir to combine.
Add the sweetener, coconut flour, vanilla, baking powder & salt and stir until it is all combined with no lumps
Pour into the lined baking tin. Drizzle the jam over the top of the batter and swirl slightly.
Bake for 30 minutes or until the top is golden brown and it is cooked through. Place on a cooling rack to cool completely before icing.
Finely chop the chocolate and place into a small heatproof bowl with the coconut milk. Melt together in the microwave on a low temperature in 30 second increments, stirring in between. Once the chocolate is all melted and the mixture is smooth set aside to cool. You want the consistency to be thick enough to spread.
Once the slice has cooled down completely spread on the frosting and sprinkle on the coconut chips to garnish.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.