Chocolate Cookie Cake
Neither cake, neither cookie – chocolate cookie cake.
Ingredients: 1 cup cocoa, 3 Tbsp “Paleo Butter” (ghee) (melted), 2 Tbsp coconut oil (melted), 1/2 cup sunflower seeds, 1 cup almonds, 1 tsp gluten-free baking powder, 1 Tbsp coconut flour, 3 eggs, 1 tsp vanilla extract, melted dark chocolate and/or cacao nibs blended with a bit of coconut oil (1 tsp) for pouring on top; sea salt & candied ginger for garnish;
Preheat the oven to 350. In a food processor, pulse the almonds until they’re very small. Add to this, the sunflower seeds. Pulse again. The sunflower seeds are so small, and their texture is delicate (obviously) that’s why they’re a seed and not a nut. Everything should be the same size really, so keep that in mind when you’re processing the ingredients. In a large bowl, mix them together with the baking powder and coconut flour.
In a separate bowl, add the wet ingredients. These are the ghee, coconut oil, eggs and vanilla. Combine them to the dry ingredients. Squish everything into a greased glass (or oven safe pan). Bake for roughly 18 minutes. You’ll want to err on the side of less cooked with this, as cooking it too much will make it drier.
Not quite a cookie, and not quite cake, these are easy to stack. Pour on melted chocolate and sprinkle with sea salt for garnish. On cold days, warm it up with a 10 second spin in the microwave. The heat will intensify the chocolate flavor, making it good as a post WOD snack.