¼CupDate SyrupMaple Syrup or Honey (liquid sweetener of your choice)
⅔CupMelted Oodaalolly Dark Chocolate
3Eggs at Room Temperature
decorations
2TablespoonsMelted Oodalloly Dark Chocolate
1TablespoonRose Dose Rose Petals
1TablespoonTicings Sprinkles
Instructions
Pre-Heat oven to 325 Degrees and spray your bouchon mold with coconut oil. If you don't have a mold you can just use a regular 8x8 square cake pan and line it with parchment or foil and spray with coconut oil. Set aside.
In a bowl mix the coconut sugar, coconut oil, liquid sweetener, melted chocolate until well blended. Then add in the simple mills mix until fully incorporated.
Add in each egg one at a time until it's fully blended in. If using the bouchon mold bake for 15 minutes. If using a pan bake for 25 minutes. Don't over bake! Cool in the pan completely. Then place in the freezer to fully chill. This will make it easier to pop out of the mold and to decorate later.
For the bouchon mold: Take out of the freezer and pop out of the molds. To decorate drizzle Oodalloly Dark Chocolate on top then sprinkle with Rose Dose Rose Petals and Ticings Dark Chocolate Sprinkles. For the 8x8 cake pan: Take out of the freezer and using the foil, lift it out of the pan. To decorate drizzle Oodalloly Dark Chocolate on top then sprinkle with Rose Dose Rose Petals and Ticings Dark Chocolate Sprinkles. Cut into small squares and serve!