I would like to dedicate this recipe to the butthead who told us to stop calling ourselves ‘health gurus’ and that ‘sugar isn’t paleo’. Well, Mr. Butthead, I do what I want.
Yield: 2 dozen mini muffins
- 1 (7 0z) package Let’s Do Organic Creamed Coconut*
- 3/4 cup chocolate chips or 6 ounces worth of chocolate bars
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 teaspoon baking soda
Preheat your oven to 350ºF. Line a mini muffin pan with liners.
In a large bowl, melt the creamed coconut and chocolate chips together, whisking occasionally, until smooth.
Whisk in the rest of the ingredients. Note that there is no additional sugar used in this recipe, so if you like things quite sweet, you’ll want to add in some additional sweetener.
Portion out the batter into the muffin liners. Bake until cooked through, about 15 minutes.
*I like to use this in lieu of coconut butter out of a jar because the package has some magic ratio perfectly measured out (see pic below). Just using coconut butter straight out of a jar may turn things into a crumbly mess.