1 tablespoon vanilla or the seeds of ½ vanilla bean
½ cup Almond Flour
Instructions
Preheat the oven to 325 degrees. Line a muffin tin with 8 wrappers.
Add the eggs, ghee, coconut butter, cocoa powder, raspberry preserves, vanilla, and almond flour to a mixing bowl. Whisk toether until well combined and smooth.
Divide the mixture between the 8 cupcake wrappers.
Bake in the preheated oven for 20-25 minutes, or until the tops of the cakes are puffed and slightly cracked.
Remove from the oven and let cool completely. Place in an airtight container and chill for 3-4 hours.
Serve topped with crushed freeze-dried raspberries, a little sea salt. Even better? Serve with sweetened whipped coconut cream and fresh raspberries!
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2018/01/21/chocolate-raspberry-truffle-cakes/