Clafoutis with cocoa and blackberries

This is one of the quickest, easiest desserts to make – more of a custard than a cake, not overly sweet. Blackberries can be switched out of raspberries or cherries.

Blackberry chocolate clafoutis3 eggs
1/2 cup organic cane sugar
1 tsp vanilla extract
pinch of salt
1/2 cup whole wheat flour
1/4 cup dark cocoa powder
1 & 1/4 cup of milk (can use almond or coconut for dairy free)
3 cup of blackberries

Pre-heat the oven to 350 Fahrenheit (180 Celsius).
Place all the berries in a 9-inch round pie pan slightly coated with some melted butter, set aside.
Add eggs to a bowl and whisk until combined. Add sugar, whisk until dissolved. Add vanilla extract and salt, whisk until combined. Add flour and cocoa powder, whisk. Gradually pour in milk and whisk just until combined.
Pour mixture carefully over berries and bake for 50-60 minutes or until the middle is set.

Serve at room temperature with some powdered sugar dusted on top.

Recipe adapted from

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