Remember, you can adjust the powder/oil/sugar ratios until your heart is content. The quantities shown here are just for me as I struggle with sugars (reactive hypoglycaemia) and have no issues with this recipe! Enjoy!
Optional chocolate topping and/or chocolate buttons:
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Melt the coconut oil and cocoa butter in a saucepan on a very low heat; once melted add the cocoa powder whilst sieving (do not allow to simmer or boil - this is just to mix ingredients and keep the coconut oil liquid, but cooling, whilst you do #2).
Sieve the coconut flour, and then add the coconut sugar, egg replacer and Himalayan salt all into a large bowl. Mix together. Vanilla essence is optional here.
Check the oil/butter/cocoa mix is lukewarm, and then add the bowl contents into the saucepan.
Stir until completely mixed (be careful of coconut flour lumps).
Add water (coconut flour is extremely absorbent so this could be quite a bit! - start with a few tablespoons) until the mixture is gooey but still sticks together in a ball. Do not be afraid to add a little more water if unsure - you don't want the mix to be grainy but equally you'll know when you're gooey enough.
Put mix into a (I use a square cake tin) with coconut oil greased parchment paper and flatten with a spoon until evenly thick and pushed into the corners.
Place in the oven - fan assisted is 170/175 degrees for 30 minutes. You will know they are cooked when you can place a knife, or a toothpick, into the centre of the mix and once removed there are no bits sticking to them. The top should be firm but not very 'hard', and the corners shouldn't be crumbly.
Remove from the oven and allow to cook for 5 minutes in the dish (with its own heat finishing the process - a bit like meat); then lift the parchment paper out of dish to allow to cool for 20 minutes at air temperature.
Cut into chunks and here you can either make a chocolate mix to drizzle on top, or, have them plain. Best served cool the next day as this reduces the intensity of the cocoa flavour, I find. But if you enjoy that intensity - eat them straight from the tin!
Storage: Keep in an air-tight container either in the fridge or at room temperature. They will last for around 4 days when stored in a cool, dry environment. Enjoy!
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