375g of almond Butter
175ml of Maple Syrup
2 eggs
1 teaspoon Vanilla Extract
50g of Cacao Powder
1 teaspoon Baking Powder
Heaped teaspoon of Connemara Seaweed Seasoning
1 tablespoon of Chopped Dillisk
75g Dark Chocolate Chips
PREPARATIONS
Combine Almond Butter and Maple Syrup.
Add in the eggs and Vanilla and mix until combined
Add in the Cacao Powder, Baking Powder and Seaweed Seasoning. Mix thoroughly.
Mix in chopped Seaweed and Chocolate Chips
Line a baking tin with parchment paper and pour in the thick, glossy mixture.
Bake at 180 ° for about 25 minutes. If you prefer it to be fudgy and sticky, take it out after about 23 minutes. Leave to cool for about 10 minutes before slicing.
