This is honesty one of my favourites for the perfect chocolate fix! I usually make it and freeze it to last me a week or so! It's super rich and very chocolaty, also high in antioxidants and skin-loving good fats.

Gluten, dairy & refined sugar free!

Ingredients:

1/2 cup hazelnut meal

1/2 cup almond meal

1/2 cup raw cacao powder

2 teaspoons baking powder

4 eggs

1/2 cup coconut oil

1/2 cup almond milk

4 tablespoons rice malt syrup

Method:

1. Preheat oven to 160 degrees

2. Combine hazelnut meal, almond meal, raw cacao & baking powder.

3. Add eggs, almond milk, coconut oil & rice malt syrup.

4. Spoon mixture into 20cm round baking tin.

5. Bake for 35-40 mins, or until cooked all the way through.

Icing: mix 200g 85% dark chocolate with 200ml of warmed coconut cream. Icing inspired by Teresa Cutter's chocolate ganache.