Dark Chocolate Sea Salt Brownie Cupcakes (vegan + paleo)

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Yields 16 brownies

Ingredients

  • 1 and 1/3 cup almond flour
  • 1/3 cup cacao powder
  • 1/4 cup coconut sugar
  • 1/2 teaspoon baking powder
  • 6 tablespoons coconut oil
  • 1/2 cup dark chocolate
  • 1 teaspoon vanilla extract
  • 2 tablespoons Bob's Red Mill Flaxseed Meal
  • 6 tablespoons water (for flax egg)
  • 1 and 1/4 cup boiling water
  • 1 teaspoons sea salt
  • 1 tablespoons cacao nibs

Directions

  1. Preheat oven to 350 degrees and line a 12 cup muffin pan with paper liners and set aside
  2. Combine flaxseed meal with 6 tablespoons water and mix well, then put in fridge for 15 minute to form the "egg"
  3. In a large mixing bowl, mix together the almond flour, coconut sugar, cacao powder and baking powder
  4. In a small sauce pan over medium heat, melt the coconut oil and dark chocolate and vanilla extract
  5. Pour the eggs, chocolate mixture and hot water into the dry ingredients and mix well
  6. Fill each cupcake tin about ⅔ way full and sprinkle with sea salt and cacao nibs
  7. Bake in oven for 20-22 minutes or until toothpick comes out clean

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