Ingredients
- 1 c. Bob’s gluten free flour (or whole wheat pastry for non GF)
- 1/4 c. cocoa powder
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- dash of salt
- 1 1/2 TB. cornstarch
- 1/4 c. melted coconut oil
- 1/4 c. applesauce (room temperature)
- 1/2 c. non dairy milk(room temperature)
- 1/4 c. maple syrup(room temperature)
- 2 tsp. vanilla
- 1/2 c. dates + 1/4 c. water pureed together to form a paste. (you can do this with a blender or food processor)
- One can full fat coconut milk, top open and covered with plastic wrap, that has been sitting in the fridge over night
- sweetener of choice-maple syrup, stevia, honey, agave, powdered sugar
- 1 -85% cocoa chocolate bar (you can do sweeter if you prefer, but I love dark chocolate) (3.5 ounces) (about 1/2 c. chocolate)
- 1/8 c. coconut oil
- 1 TB. sweetener of choice (I used agave) (optional)
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