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Chocolate Scones

(Wheat free, sugar free, dairy free…but NOT Gluten free)


2/3 cup thick (creamy) coconut milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 cup oat flour (sifted)
3/4 cups almond flour (sifted)
1/4 cup Dutch-processed unsweetened cocoa powder
1/2 cup powdered erythritol
2 1/2 teaspoons baking powder
1/4 teaspoon Celtic sea salt
1/3 cup cold coconut oil


˝ bar baker’s chocolate
powdered erythritol
coconut milk

Preheat the oven to 350 degrees F and place the rack in center of the oven. Line a baking sheet with parchment paper or coat with mixture of lecithin and coconut oil.

In a small bowl whisk together the coconut milk, egg, and vanilla extract.

In a large bowl, whisk together the flours, cocoa powder, erythritol, baking powder and Celtic Sea salt. With a butter knife, break up the coconut oil and add it sparsely to the mixture then stir in (no need to melt it though you can if you wish).

Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary). The wetter the dough the thicker; the drier the dough the lighter the scones.

Mix well and shape the dough (calling this dough is silly; it’s a pasty, sticky, gooey mess) into any shapes and sizes you want as long as the mass of each is about the same (for cooking time). If you just spoon it out and make your scones about an inch thick, you’ll probably get good results. You can shape the scones with a spoon. Brush the tops of the scones with a little coconut milk if desired.

Bake for about 18-20 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack.

After the scones have cooled. In a double boiler (or carefully in a pot) melt the chocolate bar with some coconut milk till you get the color you desire, then keep adding erythritol until you get the sweetness desired and then dribble this over the scones. If you add lots of milk, you’ll get a frosting, if just a little, you’ll get a nice chocolate drizzle. Cool and serve.

Raw Cacao


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