Directions

1

Preheat your oven to 180 degrees Celsius (fan forced).

2

Line a lamington sized tin (approximately 30x20cm) and lightly grease.

3

Sift cacao or cocoa into a small pot.

4

Add nuttelex and vanilla.

5

Add extra virgin olive oil.

6

Add almond milk.

7

On a low heat, melt and mix the ingredients together in the pot until the nuttelex is melted and the mixture is completely incorporated.

8

Set the pot aside to cool.

9

In a mixing bowl, beat the eggs - gradually pouring the blackstrap molasses into the eggs.

10

Beat the eggs and molasses well - for 2-3 minutes.

11

Sift the self raising flour into the egg mixture.

12

Stir well.

13

Add the chocolate mixture and beat well.

14

Pour the mixture into the tray.

15

Bake for 30 minutes.

16

Once cooked, and a skewer comes out clean, leave to cool in the tray for 10 minutes. Turn out on to a wire rack or straight into a container. Keep in the fridge in an airtight container for up to 5 days.