• Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
• In a large bowl, sift together the dry ingredients: almond flour, arrowroot flour, raw cacao, baking soda and salt. Set aside.
• 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.
• In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, coconut sugar, maple syrup and vanilla. Whisk until well incorporated.
• 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.
• 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.
• 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.*
• 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