Eggs – 3
Maple syrup – 1/2 cup
Coconut oil or ghee – 1/2 cup
1 tbsp vanilla extract or 1 large vanilla bean
Coconut milk or almond milk – 1/3 cup
Cassava flour- 1 1/2 cups
Cacao powder- 6 tbsp
Baking soda – 1 tsp
Cardamom powder- 1 tsp
Fleur de sel salt -1/4 tsp
Preheat the oven to 350F/180C.
In the bowl of a stand mixer beat the eggs with the whisk attachment on medium, until they start to get foamy, add the maple syrup and beat to combine.
Next add the coconut oil and vanilla beat until well combined on medium, once they are mixed well turn the speed to low.
While mixture is beating, in a seperate bowl combine the cassava flour, cacao powder, baking soda, fleur de sel salt and cardamom powder mix well.
With the mixer on low~medium alternate adding the dry ingredients with the coconut milk and then mix on medium speed until well combined and smooth about 2~3 mins.
Grease a metal madeleine mold or a silicone mold with a little coconut oil, spoon the batter in to a pastry bag and cut off the tip.
Pipe the batter into the molds in a back and forth motion until each mold is about 3/4 full.
Bake for 12-15 minutes or until golden brown, dust with more cacao powder or powdered sugar and enjoy with tea or coffee.