Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup (8 fl oz) | Agave nectar | 1/2 | cup | cold press grapeseed oil | 1 | cup | almond butter, plain | 1/4 | cup | Arrowroot flour | 1/2 | teaspoon | baking soda | 1/2 | teaspoon | salt | 4 | extra large | eggs | 1/2 | cup | coconut milk, canned, low fat | 1 | teaspoon | vanilla extract | 2/3 | cup | semisweet chocolate baking bits | 3/4 | cup | unsweetened cocoa powder |
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Steps
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Sequence
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Step
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| 1 | Heat agave, cocoa,coconut milk, and oil in saucepan until boiling. | 2 | In a separate bowl mix almond butter, arrowroot flour, baking soda, and salt. Then add eggs one at a time. | 3 | Add cocoa mixture to almond butter mixture and mix until smooth. | 4 | Add vanilla and chocolate chips. | 5 | Divide mixture evenly between 12 lined muffin cups. | 6 | Bake at 350 degrees for 20-30 minutes (until a toothpick comes out clean). |
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