1. In a small bowl, combine the Dark Chocolate Fudge and cocoa powder. Set aside. In two separate bowls, whisk the egg yolks with the coconut/maple sugar and vanilla until combined. In a separate bowl, using a hand mixer or stand mixer, whisk the egg whites until stiff peaks form, set aside.
2. Sift the almond flour, arrowroot/tapioca, coconut flour, baking powder, and salt together in the bowl with the egg yolk mixture. Add the milk and mix the until there are no lumps.
3. Whisk 1/2 of the whipped egg whites into the eggyolk batter until combined. You don't need to thoroughly mix, just enough to most of the egg whites are incorporated. Gently fold in the remaining egg whites into the batter until just combined.
4. Heat a pan or griddle over medium heat. Add a little bit of coconut oil or butter to the pan. Swirl to coat it all around.
5. Turn the heat down to  medium low and add 1/4 cup or 1 ice cream scoop full of batter. Cook on low for ~2 minutes. Use the chocolate sauce to make a swirl on top of each pancake. Carefully flip and cook for another minute on the other side. Repeat for remaining batter. Makes about six to eight pancakes.

 

This recipe was created for us by our friend Denise at @denimelon on IG and her blog: denimeloneats.blogspot.com. Go follow her for more fun recipes and paleo treats!

• 1 cup raw cashews* or 1 cup + 2 tbsp cashew/almond flour
• 1/4 cup coconut flour
• 1/2 tsp salt
• 1.5 tsp baking powder
• 1 tsp baking soda
• 3 eggs
• 1/4 cup Nikkis Cashew Cookie Butter, melted and cooled slightly
• 1/2 cup non-dairy milk**
• 3 tbsp honey, melted and cooled slightly
• 5 tbsp lemon juice (from ~ 2 small lemons) 
• zest of 2 lemons
• 1 tsp vanilla
• 1 tbsp poppy seeds
• 3/4 cup fresh/frozen berries, cherries (optional)
• For the glaze (optional): 1/4 cup cashews, 4 tbsp Nikkis Cashew Cookie Butter, 1 tbsp honey/maple syrup, 1/2 cup berries, 1 tsp lemon juice, 1/2 tsp vanilla, water (to thin out)

1. Preheat oven to 365F. In a food processor, pulse the raw cashews until it becomes a fine meal. Be careful not to over process or it will become nut butter. Pulse a few seconds at a time. Combine the cashew meal, coconut flour, salt, baking power and baking soda in a bowl. 
2. In a separate bowl, whisk together the eggs, Coconut Butter, honey, lemon juice, lemon zest, vanilla, and milk until combined. Add the wet ingredients to the dry. Add the poppyseeds and whisk until combined. 
3. If using frozen berries, toss in 2 tsp of coconut flour to coat. Fold the fruit into batter. Pour batter into a greased or parchment paper lined loaf pan. Bake at 365F for 45 minutes. If the top is browning too fast, cover with foil and continue to bake. This recipe may be used to make muffins or mini loaves (bake for 25 minutes) or donuts (bake for 18-20 minutes). 
4. To make the glaze, blend together all the glaze ingredients except for the water in a high powdered blender. Adding one tablespoon of water at a time, thin out the glaze. The glaze should be thinned out enough to fall off a spatula in "ribbons."   

** I used 1 tbsp coconut cream, which is the thicken cream that forms from a cooled can of full fat coconut milk, plus enough water to make 1/2 cup. I chose to thin out the cream with water (to equal 1/2 cup) instead of just using a shaken can of coconut milk since it has the consistency more closely resembling milk. Alternatively, another non-dairy (or dairy, if you tolerate) milk (i.e almond, soy) may be used in place of the thinned out coconut cream. But don't add any water to thin that out.

Recipe + Photos by Denise @denimelon denimeloneats.blogspot.com 

Preparation: