1/2 cup unsalted butter (or palm shortening)
8 ounces unsweetened chocolate, chopped*

1 cup honey
1 teaspoon vanilla extract

3/4 cup coconut sugar
1/2 cup almond flour
1 tablespoon coconut flour
1 tablespoon arrowroot powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda

4 large eggs

1. Melt the chocolate and butter together. (I just microwave it on medium heat, stirring a few times as it melts.)
2. Stir in the honey and vanilla and let cool.
3. In a food processor, grind the coconut sugar, almond flour, coconut flour, arrowroot powder, salt, and baking soda for 30 seconds.
4. Add the chocolate mixture and blend until smooth. Add 1 egg at a time, blending for 15 seconds between additions to fully combine.
5. Pour the batter into a greased 8 x 11 pan and bake at 350 for 30-40 minutes until a toothpick comes out clean. Allow to cool before cutting.

Suggestion: Instead of unsweetened baking chocolate, I use 30 squares of the PC bitter-sweet (or extra dark) 300g chocolate bar, and omit the coconut sugar, since the chocolate is sweetened.