1 scoop True POST Coffee Mocha
150g gluten-free flour
½ tsp baking powder
Pinch of salt
1 Tbsp instant coffee (optional)
1 cup almond milk
1 Tbsp lemon juice
100g pure maple syrup
1 tsp vanilla extract
40g coconut oil
100g dark chocolate chips
Preheat the oven to 180 degrees celcius and prepare a baking tin with baking paper
Mix together all dry ingredients until combined.
In a small side dish, mix together almond milk and lemon juice and set aside.
Next, mix through all wet ingredients and stir until thoroughly combine. Once combined, add almond milk and lemon juice.
Lastly, fold through chocolate chips, reserving a handful for the top.
Pour mixture into prepared baking tin and spread evenly. Sprinkle over remaining chocolate chips and place in the oven.
Bake for around 25-30 minutes or until firm when pressed.
Leave to cool before slicing.