Paleo Vanilla Cupcakes with Rich Chocolate Ganache

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 12 2/3 tbsp Coconut milk, full-fat

• Condiments

  • 3 tbsp Cashew or almond butter, creamy

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1 cup Coconut sugar, organic
  • 2 Cupsblanched almond flour
  • 1/4 Cuptapioca flour/starch
  • 1 cup Enjoy life chocolate chunks
  • 1 pinch Salt
  • 2 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/4 Cuporganic coconut oil

Found on paleorunningmomma.com

Description

Ingredients

• 4 large eggs
• 1 cup organic coconut sugar
• 2 Tbsp full fat coconut milk**
• 1 and ½ tsp pure vanilla extract
• ¼ cuporganic coconut oil, melted and cooled
• 2 cupsblanched almond flour
• ¼ cuptapioca flour/starch
• ¾ tsp baking soda
• pinch salt
• ⅔ cup full fat coconut milk**
• 1 cup Enjoy Life Chocolate Chunks (what I used) or any dairy & soy free chocolate chips
• 3 tbsp creamy cashew or almond butter (I used cashew butter for the creaminess)
• 1 tsp pure vanilla extract

Directions

• Preheat your oven to 350 degrees and line a muffin/cupcake pan with cupcake liners. Your ingredients should be brought to room temperature when you begin (coconut oil melted but cooled slightly.
• In a large bowl, whisk together the eggs, coconut sugar, coconut milk, vanilla, and coconut oil
• In a separate bowl, combine the almond flour, tapioca, baking soda, and salt and mix well.
• Stir the dry ingredients into the wet until totally combined and smooth.
• Fill cupcake liners up ¾ of the way to make 12 cupcakes. Bake in the preheated oven for 15 minutes or until a toothpick inserted near the center of a cupcake comes out clean. Remove from oven and allow them to cool on wire racks.
• After putting the cupcakes in the oven, make the ganache: In a small saucepan over very low heat, combine the chocolate chunks (or chips) with the coconut milk and melt together, stirring the whole time. Once the mixture is melted and shiny, remove from heat and stir in the cashew or almond butter and vanilla - continue to stir until thick, smooth and shiny.
• The ganache will harden as it cools. Allow it to cool to the point where its thick and spreadable, then ice the cooled cupcakes as desired.
• Remember to save the leftover chocolate ganache!* Enjoy!