Choc Cinnamon Coffee Cake Squares

Cyndi O'Meara CYNDI O'MEARA

One for the adults! A delicious and smooth chocolate gluten-free cake with a kick of coffee.

GF, DF, GrF, P - Serves 4

INGREDIENTS
CAKE

  • 2 1/2 cups almond or hazelnut meal
  • 1/2 cup raw cacao
  • A pinch of sea salt
  • 3/4 tsp baking soda
  • 1/4 cup coconut oil
  • 1/4 - 1/2 cup honey (or to taste)
  • 4 large eggs
  • 2 tsp ground cinnamon
  • 1/2 cup strong coffee or 2 double espresso shots
  • Optional: 1-2 tbsp chia seeds

GARNISH

• Freshly whipped coconut cream
• A small drizzle of honey
• extra ground cinnamon on top
• fresh raspberries (optional)
• shredded coconut

Method

1. Preheat the oven to 350 degrees F (180 degrees C)  and grease and line a square tin.
2. Add all the cake ingredients to a food processor and blitz to combine.
3. Pour into the lined tin and bake in the oven for 25-35 minutes (depending on your oven) until a knife comes out clean when poked in.
4. Remove from the oven and allow to cool.
5. Once cool, remove from the tin and slice into 4 squares.
6. Put onto plates and top with coconut cream, a drizzle of honey, shredded coconut, cinnamon and raspberries.
7. Enjoy!!!

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Cyndi O'Meara

BY CYNDI O'MEARA

Cyndi O'Meara is a nutritionist, best-selling author, international speaker and founder of 'Changing Habits'. Not your typical nutritionist, Cyndi disagrees with low-fat, low-calorie diets, believes chocolate can be good for you and thinks cheating and eating yummy food is an important part of a well-balanced diet.

Cyndi must be doing something right because she maintains a healthy weight and has never (in her whole life!) taken an antibiotic, pain-killer or any other form of medication.

Cyndi is a passionate, determined and knowledgeable speaker on health issues and uses her education and experience to help others improve their quality of life so they too can enjoy greater health and longer lives. Her unique, surprisingly simple and down-to-earth approach challenges …