Melt the coconut oil, 1 tbsp of the almond butter, coffee and chocolate together in a large pan over a gentle heat.
Turn of the heat and stir in the coconut sugar.
Beat in the eggs one by one.
Sift in the dry ingredients and stir until just combined.
Scrape into a 20cm sq. silicone mould or lined tin.
Spoon in the remaining nut butter and using a knife swirl amongst the batter to create a marbled effect.
Bake in the middle of the oven at 180℃ (350℉, Gas 4) for 20 to 25 minutes or until almost firm on top, but with a slight wobble. Allow to cool, then cut into 12 pieces.
Notes
Can substitute ¾ tsp of baking powder for the bicarb and cream of tarter.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.