Gluten-Free + Sugar-Free Chocolate Cake

Directions:

1. Preheat the oven to 180 *C (375 *F). 

2. In a food processor, blend the dates until they are smooth and sticky. 

3. Add to the food processor the coconut oil, bananas, and eggs. 

4. Blend again until smooth. 

5. In a bowl, mix together the dry ingredients. 

6. Pour the date mixture into the dry ingredients and mix well together. 

7. Cut the dark chocolate into chunks and mix it into the batter as well. 

8. Oil a 9x9 inch pan. 

9. Pour the batter into the pan and spread it out evenly to the edges of the pan. 

10. Bake for 15-20 minutes or until a knife comes out of the center clean. 

11. Allow the cake to cool then enjoy! 

Notes:

- This cake recipe can be stored in an airtight container at room temperature for about 2-3 days, up to 1.5 weeks in the fridge, and 3 months in the freezer.