Estimated time: 110 mins preparation + 20 mins cooking
Tags: No Refined Sugar · Source of Fiber

Ingredients:

• 2/3 cup sacha inchi flour
• 1/4 cup oat flour
• 1/2 cup cocoa powder
• 1/2 cup erythritol
• 1/2 cup date paste
• 1/3 cup dark chocolate
• 1/2 cup butter
• 3 eggs
• 1/2 tsp baking soda
• 1 tsp instant coffee
• 1/2 cup chocolate chips
• 1/2 tsp baking powder
• 1/4 tsp vanilla extract
• 1/4 tsp salt

Steps:

1. Preheat the oven to 175 °C (350 °F) and prepare a 20 × 20 cm square baking pan with parchment paper.
2. Melt the dark chocolate together with the butter. Add the erythritol and mix until well combined.
3. Add the eggs and vanilla extract. Beat for 2–3 minutes to incorporate air.
4. In a separate bowl, mix the sacha inchi flour, oat flour, cocoa powder, baking soda, instant coffee, baking powder, and salt.
5. Add the dry ingredients to the wet mixture in two batches, gently mixing until you have a smooth, homogeneous batter.
6. Add the chocolate chips and distribute them evenly throughout the batter.
7. Pour the batter into the prepared pan and smooth the surface.
8. Bake for 20 minutes. The center should remain slightly moist when a toothpick is inserted.
9. Let cool for 10 minutes at room temperature.
10. Refrigerate for a minimum of 1 hour to achieve the ideal fudgy texture.