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

3 eggs

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.

11-Enjoy !

Chestnut Chocolate Cake

Chocolate Zucchini Bread