Ingredients
2 tablespoons melted coconut oil
Wet Ingredients
1 cup canned full-fat coconut milk
½ cup dried mission figs
¼ cup melted coconut oil
3 egg yolks
3 eggs
3 ounces dairy-free semi-sweet chocolate, melted
Dry Ingredients
1 cup almond flour
¼ cup cocoa powder
¼ cup coconut flour
¼ cup coconut sugar
¼ teaspoon sea salt
Topping
8 strawberries, thinly sliced
Instructions
Preheat oven to 350F
In a 12-inch cast iron skillet, add the 2 tablespoons of melted coconut oil. Stir around to cover and set aside.Add all wet ingredients to the jug of your high-powered blender. Blend on high until fully combined.Turn off the blender, transfer the mixture to a clean bowl and add in the dry ingredients. Stir to combine.Pour mixture into prepared skillet. Flatten with the back of a spatula and top with an arrangement of the sliced strawberries.Bake in preheated oven for 25-30 minutes, or until toothpick inserted comes out clean.Serve warm.Will keep in the fridge for 3-4 days. Do not freeze.
