Serves 10-12 Ingredients: 1 1/3 sup self-raising flour 3 tbsp raw cocoa powder 2/3 cup coconut blossom sugar 2 tbsp ahorn syrup Pinch Himalaya salt 2/3 cup oat milk (I use Provamel) 2 handful hazelnuts, crushed (use 20 gr as a topping) 5 tbsp liquid coconut oil 2 bars dark vegan chocolate (160 gr, I use Vivani) 3 tbsp raw cacao nibs How to 1. Preheat the oven to 180 degrees. Line parchment paper in a baking pan. 2. Melt 160g of the chocolate au bain marie. 3. Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the ahorn syrup, coconut oil and add the hazelnuts, coconut blossom sugar, cocoa nibs and a pinch of salt. 4. Stir in the oat milk, melted chocolate until combined. 5. Pour the mixture into the baking pan and spreading it out evenly. Sprinkle over the mixture the remain hazelnuts, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle & enjoy! Bon appétit!