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Cherry Chocolate Fudge Muffins

January 12, 2015

My newest grain-free creation! The dried cherries give these a delicious chewy texture. Coconut butter would be a less expensive (and equally healthy) substitute for the cacao butter, but then you'd have a slightly more coconutty taste in place of the rich chocolate flavor.



(free of gluten and processed sugar)


3/4 c dried cherries

4 large eggs

1/4 c cacao butter, melted

1/4 c honey

1 tsp vanilla extract

1/4 c coconut milk (the full fat kind that comes in a can)

1/4 c coconut flour

1/2 c almond meal

1/4 c cacao powder

1 tsp baking soda

1/2 tsp salt


Yield: 1 dozen muffins.


Preheat oven to 350F. Grease or line muffin tin (I use a silicone baking mold because I love how easily they pop out of it after baking). Chop dried cherries in half.


Using an electric mixer, cream eggs and cacao butter together. Add honey, vanilla, and coconut milk. Beat until fully incorporated.


In a separate bowl, combine coconut flour, almond meal, cacao powder, baking soda, and salt. Fold dry ingredients together, then add in batches into the wet ingredients, mixing at low speed to combine.


Remove mixing bowl from stand and use a spatula to fold in dried chopped cherries. Spoon the batter into the prepared muffin tin, dividing it into 12 equal portions.


Bake for 18-25 minutes (varies by oven). Look for the centers to look dry instead of liquid; you can also insert a toothpick to see if it comes out dry. Be sure to enjoy at least one while they are hot and steamy!


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