Preparation
Prepare the dates. Grind them into small pieces and set aside.
In a bowl, add the soy flour and yeast and mix.
Prepare the eggs. Separate the whites from the yolks and add the latter to the flour and yeast mixture. Whisk the egg whites and set aside in the fridge.
In a saucepan, heat the chocolate, previously chopped into small pieces, and add the coconut milk. Allow the chocolate to melt, stirring from time to time to combine the two ingredients.
Preheat the oven.
Add the chocolate mixture and agave syrup to the mixture containing the flour, yeast and eggs. Mix all the ingredients together very well. Add the dates and finally the egg whites, folding in gently.
Line a rectangular baking tray with baking paper that can withstand high temperatures. Add the prepared dough and bake at a moderate temperature (around 170ºc) for approximately 20 minutes.
When cooked, remove from the oven, leave to cool and cut into small squares.
