Back With Gifts... A Primal Double Chocolate Gift!

I'd like to apologize.  I've been absent for a while.  I'd offer up an excuse, but I think we all know life happens, and I promise it was not because I wasn't cooking!  In fact I have about 12 new recipes/meals to share, just not the pictures to go along with them... so keep an eye out because they will be coming.

I won't give you a long story to go with this recipe because you've been patient with my MIA status and I'd like to say thanks!  This is a dessert I have been waiting to share for a while.  Desserts don't come easily to me, mostly because I lack the patience and measuring skills to follow through to the end, but this one is Rachel-friendly and a real hit, even among the most anti-primal of my friends.  It is absolutely amazing how something so healthy can be so good... and the great thing about these cakes is that you can eat them unfrosted too.  Up to you, but these guys are easy, quick, and so delicious.

So, without further ramblings...

Double Chocolate Chip "Reese's" Cupcakes!
(makes 4)

Frosting Ingredients/Recipe

• 1/4 cup almond butter
• 1/8 cup butter or coconut oil
• 1/4 tsp vanilla extract
• 1/4 tsp maple syrup

Whip all ingredients with a hand blender until fluffy.  Refrigerate frosting until use... may need to whip again right before frosting cupcakes.

Cupcake Ingredients/Recipe

• 2 eggs
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1/8 tsp baking soda
  
• 1-2 tbsp maple syrup (optional)
• 2 tbsp coconut flour
• 2 tbsp cocoa powder
• 2 tbsp coconut oil, melted
• 1 tbsp coconut milk
• 1/3 cup dark chocolate chips

Remember, this recipe makes only 4, so if you need more than that don't forget to double!

Preheat oven to 350 degrees.  Crack eggs into a large mixing bowl with vanilla, salt, baking soda, maple syrup, and blend until smooth.  Add coconut flour, and cocoa powder and continue to blend.  Add melted oil, and blend until smooth.  Stir in coconut milk, followed by the chocolate chips.

Place cupcake papers into cupcake pan and pour batter into each cup.  Bake at 350 for 25 - 35 minutes, until bounces back when pressed on top.  Remove from oven, allow to cool, frost, and enjoy.

Note: I recommend not frosting until you are ready to eat them, and even heating up the muffin just slightly before you frost.  So delicious with a glass of cold milk... I dare you to eat just one!

Drool.

**modified long ago from http://www.primalpalate.com/