200g grass-fed butter, chopped
125ml (½ cup) honey or pure maple syrup
200g (2 cups) almond meal
1 tsp gluten-free baking powder
1 tsp vanilla powder
½ tsp ground cinnamon
1 egg, beaten
3 tbsp crunchy peanut butter
100g 90% Lindt dark chocolate OR
100% cacao chocolate, roughly chopped
1 cup sugar-free vanilla or natural coconut
yogurt, to serve
Ingredients provided by:
Preheat oven to 180°C. Melt butter and honey or maple syrup in an ovenproof frying pan. Remove from heat and leave to cool slightly, then stir in almond meal, baking powder, vanilla powder and cinnamon. Whisk in egg to form a batter.
Dollop peanut butter over batter and scatter over chocolate or cacao pieces. Transfer pan to oven and bake for 20–25 minutes, or until golden brown and crispy on the outside.
Serve warm in the middle of the table for everyone to share, topped with a generous dollop of coconut cream or coconut yoghurt.