Sweet and chocolaty, a lot of coconut influence using Stevia in the Raw as the main source of sweetness. Served slightly warm with a little bit of 100% all fruit jam, a perfect presentation on Valentine’s Day.
tweet treat for your honey.
Makes 20 to 24
- 2 cups brown rice flour
- 1/2 cup coconut flour
- 1 1/2 cups Almond flour
- 1/2 cup Stevia Extract in the Raw
- 1/2 cup shredded coconut
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3 large eggs
- 1 cup Vanilla Soy milk
- 1 tsp vanilla extract
- 1/4 tsp liquid cocoa stevia extract
- 1 cup chocolate chips
Preheat oven to 350 F. Line baking sheets with parchment and spray with non stick.
In a bowl, mix the flours, stevia, coconut, cocoa powder, baking powder, salt and baking soda.
In a large bowl whisk the eggs, soy milk, vanilla, cocoa stevia extract. Add the flour mix just until blended. Fold in chips.
Drop onto prepared pan by 2 Tablespoons Each Scone, about 2 inches apart. Bake for 18 – 20 minutes.
It’s like a big, round cookie. A little crisp on the outside and soft in the middle.