SERVES 16
Ingredients
3 ounces cacao nibs, chopped
1 tablespoon coconut oil
1 tablespoon palm sugar
ВЅ tablespoon cacao powder
1ВЅ cups almond flour
Вѕ cup cacao powder
1 teaspoon baking powder
1 teaspoon baking soda
Вј teaspoon salt
6 tablespoons coconut oil
1Вј cups palm sugar
4 large eggs
1 teaspoon vanilla extract
2 teaspoons instant espresso powder
1ВЅ cups coconut milk
Chocolate Frosting
4 tablespoons coconut oil
4 tablespoons coconut milk
8 tablespoons cacao nibs
4 teaspoons cacao powder
Coconut oil for greasing pan
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350В°F. Grease a 13×9 baking pan with coconut oil and line the bottom with parchment paper.
2.В В Microwave cacao nibs, 1 tablespoon coconut oil, and 1 tablespoon palm sugar in a covered bowl, stirring occasionally, until melted and smooth (1 to 3 minutes). Allow to cool slightly.
3.В В In a separate bowl, whisk flour, cacao powder, baking powder, baking soda, and salt together.
4.В В In a medium bowl, add 6 tablespoons of coconut oil and 1Вј cups palm sugar and combine with a whisk. Add melted cacao nibs mixture and whisk until the mixture looks thick and grainy. Add eggs, vanilla, and espresso powder and whisk to combine. Add flour mixture in three additions, alternating with two additions of coconut milk, stirring with a sturdy spoon and scraping down bowl as needed. Give batter final stir by hand.
5.В В Pour batter into prepared pan and smooth top. Bake until a toothpick inserted in center comes out with few moist crumbs attached (25 to 30 minutes). Allow the cake to cool completely in the pan on a wire rack (about one-and-a-half hours). Spread frosting over top of cake and cut into sixteen pieces. Serve.
Chocolate Frosting
Mix all frosting ingredients and microwave until coconut oil melts (30 to 45 seconds). Whisk and refrigerate until thickened.
