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Prep time 10 minutes / Cook time 25 minutes / Makes Approx. 12 Muffins
Gluten, Nut, and Dairy Free
Choose Organic Ingredients when possible

Here’s What You’ll Need

• 1 Cup Raw Cacao Powder
• 2/3 Cup Coconut Flour
• 1/3 Cup Medjool Dates – Pitted and Pureed
• 1 teaspoon Baking Powder
• ¼ teaspoon Celtic Sea Salt
• 3 Large Eggs (organic, free-range, pasture fed is best)
• ½ Cup Coconut Milk – Full Fat
• ¼ Cup Cold Pressed Un-Refined Coconut Oil (or Olive Oil)
• 1 teaspoon Pure Vanilla Extract
• 2 Tablespoons of Raw Honey or 20 Drops of Stevia Extract
• 1 Cup Boiling Water

GANACHE:

• 4 oz. Dark Chocolate Semi-Sweet Chocolate Chips
• ½ Cup Coconut Cream (you can also use casher or almond cream)
• OPTION:
• Garnish the top with chopped berries

Make It

• Preheat oven to 350 degrees F.
  You can use a muffin pan or small bread pan – either way, grease them well or line with
  baking cups.
• In a large bowl, whisk together the cacao powder, coconut flour, pureed dates,
  baking soda, and salt (you can also mix this in a food processor for ease)
• In a small bowl, whisk together the eggs, coconut milk, oil, vanilla extract,
  honey/stevia. Add the wet ingredients to the dry ingredients and whisk until a
  thick batter forms (again, you can use a food processor here). Slowly add in the
  boiling water and stir until mixture is soft and smooth.
• Use a 1/3 measuring cup or large spoon to scoop the batter into the prepared
  muffin pan (or your select baking dish of choice). Bake for 20-25 minutes – until
  the muffins are round and firm to touch. When all else fails use the toothpick trick
  – poke with a toothpick and if it comes out dry…you are good to go!
• Remove from the oven and let the muffins cool in the pan before removing. If
  you used a different baking dish, use a rubber scapula around the edges, before
  carefully unpanning.
• As the muffins are cooling…It’s time to make the Ganache. Make a quick double
  boiler – Take a large saucepan and add water to fill the bottom, up to about an
  inch. Add a smaller saucepan inside and heat them together at a low to medium
  heat. Place the chocolate chips inside the smaller saucepan and continue to mix
  until melted. Remove from heat and slowly pour in the coconut cream and whisk
  until smooth and glossy.
• Use a rubber spatula and spread the ganache on top of the muffins.
• These can be stored in a glass airtight container at room temperature for up to 2
  days, and in the refrigerator for up to a week.