Vegan and gluten free for my Veganuary!

These guys are fun because they have a little surprise in the center… organic cashew butter, which makes them super creamy.

Please be advised, the cacao is strong guys so if you want a more mild taste, add less of it in your baking prep!

And don’t forget, as you all know me by now- I am pretty liberal with my measurements. I tend to throw in a few extra servings of maple syrup or coconut milk as deemed necessary for my taste buds.

Serving size is 12 muffins!

+ 1 c organic coconut flour

+ 1/4 c organic coconut oil

+ 1/4 c organic hemp seeds

+ 1 c organic vanilla coconut milk

+ 1 tsp baking soda

+ 1 tsp sea salt

+ 1/2 c organic, pure maple syrup

+ 1 c organic raspberries

+ 1/2 c raw cacao (nutiva at Whole Foods is my fave!)

+ 1/4 c water if needed

+ organic raw cashew nut butter (or zero nut butter substitute) as needed.

*** Pre heat the oven to 350 degrees F. Mix your coconut flour, hemp seeds, cacao, baking soda and sea salt in one bowl. In another bowl, mix your maple syrup, coconut milk and coconut oil. When finished, mix everything together in one large bowl. Add water if you feel like it needs more liquid. You can also add more vanilla coconut milk instead. Fold in the raspberries or place a large raspberry on top of your muffin when finished spooning out the batter! Spoon out your batter into lined muffin tins, filling 1/2 full. Add a tablespoon of cashew nut butter on top of the batter then fill the tin with more of your batter so the tin is about 3/4 of the way full. Bake for 25-35 minutes. Take a toothpick and insert in the center of a muffin: if it comes out dry, they are cooked through. Let them cool for about 10-15 minutes. Serve and enjoy!

Questions, comments, observations? What worked for you and what maybe didn’t work? I’m loving feedback please!

xx Shanna