INGREDIENTS
4
Foil or Foil-Lined Muffin Cups
3/4 cup
Fine Hazelnut Flour (I prefer Bob's Red Mill)
2 tsp
Natural Cocoa Powder
3 tbsp
Coconut Oil (melted)
1 tbsp
Pure Maple Syrup
1/8 tsp
Sea Salt
3 tbsp
Coconut Oil
3 tbsp
Full-Fat Coconut Milk
3 tbsp
Maple Syrup
6 tbsp
Cocoa Powder (I use half Natural, half Black Onyx)
1/2 tsp
Pure Vanilla Extract