6 Tbsp. of coconut oil
6 oz. raw cacao nibs or lily’s semisweet chocolate chips
2 large eggs room temperature
2/3 cup of coconut sugar
2 tsp. of vanilla extract
3 Tbsp. of arrowroot powder
3 Tbsp almond butter (I like to use crunchy) optional
¼ cup of raw cacao powder or cocoa powder
¼ tsp. of salt
Preheat oven to 350 degrees and prepare a 8 x 8 baking pan and grease the pan with ghee or coconut oil.
Add coconut oil and chocolate chips to a small saucepan and set over low heat. Stir until oil and chocolate have melted. (If using raw cacao nibs they remain crunchy) If using raw cacao powder add it now with almond butter. Remove from heat and setting aside to cool slightly.
Using a handheld mixer or stand mixer fitted with a whisk attachment, beat together eggs, coconut sugar, and vanilla extract until smooth, about 2 min. Reduce speed to low and add cacao powder, arrowroot powder, and salt, mixing until well combined and scraping down the sides of the bowl. Batter should be thick smooth
Pour batter into prepared pan. Spreading it evenly with greased spatula. Bake 25 to 30 minutes. Until center is set. Remove from oven and let cool for 15 minutes. Cut into squares and serve!