My faithful yet skeptical grandmother is this month’s recipe contributor.  Although her original recipe was part of The Bermudian Cookery published in 1977, we’ve worked on it slightly, lightening it up here and there. Enjoy with a cold glass of milk! 

1 bar of 85% dark chocolate (I like Green & Black brand)
1/4 cup organic ghee (or organic butter)
3 tbsp organic coconut oil
1/2 cup maple syrup
1 tsp vanilla extract
2 tbsp nut milk
4 large organic eggs, whisked very well or blended
1.5 cups almond flour
3 tbsp unsweetened cocoa powder
1/2 cup coconut flour
1 tsp baking powder
¾ tsp sea salt


Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Over a double boiler, melt the chocolate bar. Turn off the heat and add in the coconut oil, maple syrup, and vanilla.
In a stand-up blender, blend the eggs.
In a large bowl, combine the flours, baking powder, and sea salt. Add in the chocolate mixtures and stir until combined. Then add in the eggs. Stir until combined. The coconut flour will absorb a lot.
Add to the 8 x 8 baking tray and sprinkle with sea salt.
Bake at 350 degrees F for 12 – 15 minutes. As usual, you want to check the center. If it is like jelly, allow to cook for another 3 minutes or so. However, these will continue to cook out of the oven and are much better slightly undercooked.
Allow to cool before serving.