This decadent, perfectly bitter and rich paleo chocolate cupcake is the perfect base for my dairy-free ganache! Make these for your next celebration or just because!

Paleo Chocolate Cupcakes

1.5 cups Almond flour

2 Tbsp Coconut flour

1 cup + 2 Tbsp Coconut sugar

1/2 cup Tapioca or Arrowroot starch

3/4 cup Raw Cacao

1/4 tsp Sea salt

1.5 tsp Baking soda

2 Flax Eggs (1 Tbsp Flax meal + 2.5 Tbsp filtered water per “egg”)

1/2 cup Strong Coffee

3/4 cup Almond or Plant milk

1/4 cup Coconut oil

1 tsp Vanilla

2 tsp ACV

Directions:

Preheat oven to 325

In a medium bowl make flax eggs and let sit for 5 minutes. In large bowl combine dry ingredients, mix together with a whisk.

In bowl with flax eggs, add remainder of wet ingredients, whisk to combine.

Add wet ingredients to the dry ingredients and mix well. Pour into cupcake tins to make 6 large or 12 regular cupcakes and bake for 18-22 minutes (cooking time will vary due to oven, check for doneness with a toothpick). Cool completely before icing.

For the ganache, I used a dairy-free truffle recipe!

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