1 cup raw cacao powder
½ cup coconut oil
½ cup coconut butter
½ cup macadamia nut butter
1 cup agave nectar
1 tablespoon vanilla extract
¼ teaspoon celtic sea salt
¼ teaspoon cinnamon

1. In a large bowl, combine cacao, coconut oil, coconut butter and macadamia nut butter.
2. Stir in agave, vanilla, salt and cinnamon.
3. Mix well, mashing lumps against side of bowl with a fork to smooth out batter.
4. Pour mixture into a 7 x 11 glass pyrex dish.
5. Place in freezer for 1-2 hours, until firm.
6. Cut into squares and serve.
7. Store in refrigerator or freezer to maintain proper texture and consistency. Serves 24,

Source: Elana’s Pantry – Gluten Free Recipes

1 cup all-purpose flour
1/4 cup cocoa
1-1/2 cups sugar
10 egg whites
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1-1/2 teaspoons vanilla

Preheat oven to 325 degrees F.

In medium bowl, sift flour. Sift flour again twice with cocoa and 1/2 cup sugar. Set aside.

In large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time until stiff peaks form. Fold in flour mixture and vanilla.

Pour into ungreased tube pan. Bake for 55 to 65 minutes. Invert pan for about 1 hour or until the chocolate angel food cake is cool.

Cinnamon Chocolate Angel Food Cake Recipe

1-1/2 cup egg whites (10-12 eggs)
1 cup sifted flour
1-1/2 cups sifted confectioner’s sugar
3 tbsp. unsweetened cocoa
1/2 teaspoon cinnamon
1-1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 cup sugar

Bring egg whites to room temperature, about 1 hour.

Meanwhile, sift flour, cocoa, powdered sugar, and cinnamon together three times. Set aside.

In a large mixer bowl, beat the egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, two tablespoons at a time, beating on high speed until stiff peaks form. Transfer to a larger bowl if needed.

Sift about 1/4th of the flour mixture over the beaten egg whites. Fold in gently. Repeat, folding in the remaining flour mixture in fourths. Pour into ungreased 10-inch tube pan.

Bake on the lowest oven rack at 350 degrees F for 40-45 minutes or until the top springs back when touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of the chocolate angel food cake from pan; remove.