180g dark chocolate, chopped
250g Extra virgin coconut oil
½ cup agave nectar
¼ cup plain organic flour, sifted
20 grams of almonds
20 grams of sunflower
20 grams of sesame seeds
20 grams of pepitas
20 grams of walnuts
1 punnet of strawberries
1 tbsp. of honey
1 tsp. of cinnamon
Place chocolate and extra virgin coconut oil in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely.
Grease 8, 175ml-capacity ceramic ovenproof dishes. Sprinkle with flour. Using an electric mixer, beat eggs and agave for 8 to 10 minutes or until thick and creamy. Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes.
Preheat oven to 200°C/180°C fan-forced. Place the dishes on a baking tray. Bake for 15-17 minutes or until just set, cakes will wobble when touched.
Stand dishes for 1 minute. Turn onto plates. Top with strawberry puree and roasted nuts. Serve warm.
For the strawberry puree and roasted nuts, preheat the oven to 130C. On an oven tray place all the nuts and bake for 5-10 minutes or until slightly golden brown. In a blender place the strawberries, honey, cinnamon and blend until smooth.