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Heat oven to 325 degrees F. Whip eggs with vanilla bean for approximately 30 seconds. Set aside.

In a separate bowl, mix palm oil shortening with cocoa. Mix coconut flour, whole sugar, and salt with whipped eggs and vanilla bean. Add egg mixture to palm oil shortening and cocoa mixture just until blended.

Pour batter into an 8x8 glass pan lightly coated with coconut oil to prevent sticking, and smooth batter so it is relatively even. Bake at 325 degrees F for 16-19 minutes, making sure it does not get overcooked. Serve hot with raw cream poured separately onto each piece. Enjoy!

Recipe submitted by Jonathan, Stevens, PA

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Just great. I halved the sugar and mixed the ingredients in a different way (creamed palm oil with sugar and cocoa and added everything else with the beated egg whites at the end) My kids and their friends could not have enough. Thanks for sharing.
# Posted By Eunice | 9/28/11 8:33 AM

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