1. Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
2. In a large bowl, sift together the dry ingredients: almond flour, arrowroot flour, raw cacao, baking soda and salt. Set aside.
3. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
4. In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, coconut sugar, maple syrup and vanilla. Whisk until well incorporated.
5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Batter will be thick and liquidy—thick enough to be a bit stiff and easily scooped, but still liquidy enough to settle. Fold in chopped paleo chocolate chunks.
6. Using a large ice cream scoop, scoop and drop batter evenly into prepared muffin pan—filling each cup about 3/4 of the way for a greater quantity of medium dome-topped muffins, or all the way for a lower quantity of high dome-topped muffins. Makes 9 large muffins, or 12 medium muffins.
7. Bake for 19-25 minutes. Mine took 23 minutes for 9 high, dome-topped muffins. Insert a toothpick to test for doneness—it should come out mostly dry, with a few muffin bits on it.*
8. Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from pan and continue cooling on rack until completely cool. Enjoy! Storing instructions below.

Adapted from my Dark Chocolate Muffins & my Vegan Gluten Free Chocolate Cupcakes.

Paleo Vegan Chocolate Recipes

• 5 Ingredient No Bake Chocolate Coconut Bars
• Paleo Chocolate Cupcakes
• Paleo Cookie Dough Bites