Pre-heat oven to 180c and line a 20cm x 15cm baking dish with baking paper.
Mix the butter and Coconut Sugar together with a wooden spoon until creamy. Add the milk and eggs, and mix well.
Combine the almond meal, Cacao Powder and flour together in a small bowl with a pinch of sea salt, before adding to the wet ingredients and stirring with a wooden spoon until a smooth batter is formed. (Cook’s note: The mixture should resemble a thick batter but may vary with the size of your eggs and the gluten free flour used. Add 1 tablespoon of vegetable oil and a dash of extra milk if the batter is too dry.)
Fold through the dark chocolate chunks and pistachios.
Pour the batter into the prepared baking dish and bake for 15 minutes, or until the centre is slightly firm.
Allow to cool before cutting into squares and serving.
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