Pierson's Paleo Vanilla Cupcakes
1/2 cup coconut flour
pinch of sea salt
1/2 cup agave
1/2 cup almond oil (or other mild flavored nut oil)
1 whole vanilla bean (scrape the seeds out of the pod), or tablespoon vanilla extract
4 egg whites, beaten to stiff peaks
Preheat oven to 350 degrees. Grease (or use cupcake papers) muffin tin using coconut oil. Mix together salt and flour in large bowl. In small bowl, mix eggs, agave, oil and vanilla seeds. Pour wet mixture, into dry. Stir until fully combined. Fold in beaten egg whites. Fill each muffin cup until 3/4 full. Bake in oven 15-20 minutes, until golden brown and tooth pick inserted into the middle comes out clean. Remove cupcakes from tin and cool on rack.
1 can coconut milk (not lite)
16 oz 85% dark chocolate, coarsely chopped
Put chocolate in large bowl. Heat coconut milk over medium heat in sauce pan. When milk starts to bubble, pour over chocolate. Allow to sit for 5 minutes. Stir to combine. Taste, if too bitter you can add agave or honey to sweeten. Cool to desired consistency, or for a nice smooth top, pour over the top of the cupcakes before mixture thickens.