Have you ever seen a recipe that just looks too good and then you scroll and look through the ingredients and realize you have everything you need to make it?! Okay, I know it doesn't happen too often, but this is one of those recipes! Genius, right? I can't take the credit for this one, my friend Denise is the brains behind this one and she's just too awesome! Now, she used a mini cast iron skillet, but you can use a loaf pan or mini pie dish and get the same effect. Also, have a generous scoop of ice cream ready because the combination is just too perfect to pass up!

Ingredients:

• 6 Tbsp Almond Flour
• 1/2 tsp baking soda
• pinch sea salt
• 1 large egg
• 3 tbsp Honey Pecan Pie Coconut Butter, warmed
• 1/2 tbsp raw honey, warmed
• 3/4 tsp vanilla
• 2 tbsp chocolate chips (we use dark chocolate chips or enjoy life) 

1. Preheat the oven to 350F. Generously grease a mini cast iron skillet (I used a 6 inch square). In a bowl, whisk together the almond flour, baking soda, and salt. Set aside. In another bowl, whisk the warmed coconut butter and honey together until combined. Stir in the vanilla and then the egg until combined. 
2. Add the dry ingredients to the wet ingredients and stir to combine. Fold in the chocolate chips. Add the batter to the greased skillet. Bake at 350F for 15-17 minutes. 
3. Serve warm with a drizzle of Nikki's Dark Chocolate Fudge coconut butter or serve a la mode, with ice cream. 

Recipe + Photos courtesy of Denise over at @denimelon on IG and denimeloneats.blogspot.com Be sure to check out more of her genius work with Paleo and Gluten Free ingredients!