Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 5-inch cast iron skillet with coconut oil and set in the oven to warm as it preheats.
In a medium mixing bowl, combine the
Coconut Oil (1/4 cup)
Coconut Sugar (1/3 cup)
Almond Butter (2 Tbsp)
Pure Vanilla Extract (1 tsp)
. Beat until smooth.
Blanched Almond Flour (1/3 cup)
Coconut Flour (1/4 cup)
Sea Salt (1/4 tsp)
Baking Soda (1/2 tsp)
to the wet ingredients. Mix until well incorporated. Fold in the
Dark Chocolate Chunks (1/4 cup)
Remove the hot skillet from the oven and carefully press the dough into the pan. Sprinkle with the
Sea Salt Flakes (to taste)
and bake for about 12 minutes or until just beginning to turn golden brown around the edges.
Remove from oven and serve warm with vanilla non-dairy ice cream. Enjoy!