Soft, grainless, moist, chocolaty, and just a hint of (non-flaky!) coconut.
1 cup blanched almond flour
1 cup cocoa powder
1/2 tsp salt
1 tsp baking powder
3 large eggs, beaten
1 tsp vanilla
3/4 cup coconut cream (unsweetened)
3/4 cup maple syrup
1/2 cup mini chocolate chips
Preheat oven to 350 degrees, and grease a 9 x 13″ pan. You can line with foil before spraying for easier cleanup.
Mix together the almond flour, cocoa, salt, and baking powder. In a larger bowl, combine the beaten eggs, vanilla, syrup, and coconut cream.
Whisk the wet and dry ingredients until well-blended, then stir in the chocolate chips. Spread evenly into the pan, and bake for ~25 minutes, or until a toothpick gives moist crumbs.