Recipe courtesy of Psychologies Magazine (December 2016) and taken from “The Wholefood Pantry” by Amber Rose.
Makes : 24
190g unsalted butter (or ghee or coconut oil for a lactose-free version)
190g best-quality dark chocolate
3 large eggs
100g light honey
100g coconut sugar
1 tsp vanilla powder
115g buckwheat flour
2 tblsp arrowroot powder
1/2 tsp salt
Step One : Preheat the oven to 180oC / 350oF / Gas mark 4. Line a 20×20 cm baking tray with baking paper.
Step Two : Melt the butter and dark chocolate in a heavy-based saucepan over a medium-low heat. Put the eggs in a bowl and beat with the honey, coconut sugar and vanilla powder.
Step Three : Sift the flour and arrowroot into a separate bowl and add the salt. When the chocolate mixture has melted, take it off the heat and let it cool a little, before beating in the egg mixture and finally the flour mix.
Step Four : Pour into the prepared baking tray, transfer to the middle rack of the oven and bake for 18 minutes. You want the top to be cooked and hard, but when pushed very gently you should feel the soft and squidgy interior. They will cook a little more as they cool.