Ingredients

The following ingredients have 6 Servings
  • 1 cup blanched almond flour
  • 1/4 teaspoon baking soda
  • 3 tablespoons raw cacao powder
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons coconut butter
  • 1 egg
  • 2 tablespoons coconut oil (melted)
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350°F and line a muffin tin with paper or silicon liners.
  • In a large bowl, combine the almond flour, baking soda, cacao powder and shredded coconut.
  • In a separate bowl, whisk together the coconut butter, egg, coconut oil, coconut milk, honey and vanilla, then using a rubber spatula gently mix in the almond flour mixture.
  • Spoon the batter into the prepared pan and bake for about 20 minutes or until the edges start to turn brown. Cool completely before topping with coconut whipped cream frosting.