To be fair, we made two big substitutions, so this recipe may have acted differently, if done exactly as listed. We enjoyed the subtle sweetness and not an overbearing sweet dessert. I feel like we should go back and try it with coconut oil, which we didn’t have, so we used Earth Balance baking sticks. I think the coconut oil would have melted more evenly, causing less dry clumps. We also subbed buckwheat for the almond flour, which gave a very earthy and unconventional dessert flavor. It would probably go over better with most people using the the almond flour, but I was experimenting on my family (and they’re used to whole grain flours and low sweet desserts).