1 C Bittersweet chocolate chips

1 C Coconut oil

1 Cup Sugar (I used Coconut Sugar)

2 T Vanilla

3 Eggs, beaten and at room temperature

1 ½ C almond meal

Preheat oven to 325 degrees.

Line the bottom of an 8-inch springform pan with parchment paper and grease the sides (I used coconut oil).

Note: Although I used coconut oil and sugar, there is no coconut taste. You could substitute butter and regular sugar. It is definitely sweeter with the regular sugar.

Melt chocolate chips and coconut oil in a saucepan, on low heat, stirring until blended together.

Remove from heat and add the vanilla and sugar. Allow to cool for 10 minutes.

Stir beaten eggs into the chocolate mixture until blended, and then add the almond meal.

Pour batter in and tap pan on the counter to release air bubbles. Bake for approximately 20-25 minutes. The top will be crisp, but the cake will jiggle a bit. It’s better this way.

Serve with strawberries and vanilla ice cream, if desired.

-db

Who is Dianna Bonny?

Hi, my name is Dianna Bonny. It’s my mission to candidly share my journey with you. For me, it’s all about the healing: to create a radiant healing energy for others who have befallen a similar fate. Together, we can forge beautiful lives of belonging and connection. Thanks for joining me today! I look forward to hearing from you.