1 cup almond flour
2 cups unsweetened roasted chestnuts (blended) + 2 tablespoons for decorating
1/2 cup raw cacao powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup coconut oil (melted)
4 tablespoons raw honey
1 teaspoon vanilla extract
1/4 cup semisweet chocolate chips
6 oz dark chocolate
1/4 cup unsweetened coconut milk
1-Preheat the oven to 350ºF (180ºC).
2-Mix almond flour with blended chesnut, cacao powder, baking soda, and sea salt in a bowl.
3-In a seperate bowl, whisk together the eggs, coconut oil, raw honey and vanilla extract.
4-Add dry ingredients to wet and continue mixing.Stir in chocolate chips. Be careful not to over mix.
5-Grease your bread pan with coconut oil.
6-Pour in batter and bake about 30 minutes, until a toothpick comes out clean.
7-Let the cake cool before removing it from the pan.
8-Melt the dark chocolate using a double broiler. Stir in the coconut milk.
9-Spread the chocolate frosting over the top and sides of the cake.
10-Sprinkle with blended roasted chestnuts.