From the Kitchen of: Kelcie
5 free range eggs
1 cup melted coconut oil/ghee/100% grass-fed butter
1/4 cup honey
15 drops organic stevia extract
1 tbsp. vanilla extract
1/2 tsp. real salt
1/2 cup coconut flour
1 tsp. baking powder
Whisk, eggs, oil, honey, stevia, vanilla and salt together.
Whisk in flour and baking powder and mix well.
Let it sit for 5-10 minutes until thickened.
Pour into greased mini cake pan and bake for 15 to 20 minutes at 350
1/2 cup softened coconut butter (not oil)
2/3 cup softened grass-fed butter
1 tsp. vanilla extract
15 drops stevia extract
1/4 cup arrowroot powder
In an electric mixer combine, softened butter, softened coconut butter, vanilla and stevia.
Add in arrowroot powder and mix until smooth.
Spread over cake after its been COOLED!
Refrigerate for 1 hour.
Melt 1 bar of beyond organic chocolate with 1 tsp. coconut oil.
Pour over refrigerated cake and place in the freezer for 20 minutes.