Coconut blossom sugar
Celtic sea salt
Coconut oil (melted)
Preheat the oven to 345°F and cover a muffin tin with 8 paper cups.
Melt the coconut oil.
Halve the cherries and remove the seed.
Mix the dry ingredients for the cupcakes together and then stir the eggs, coconut milk and coconut oil through the mixture.
Fold the cherries into the batter and then divide it over the muffin tins.
Bake the cupcakes in about 40 minutes.
In the meantime, make the cherry sauce by heating the cherries and vanilla powder in a saucepan. Let it simmer for at least 15 minutes until soft.
Serve the cupcakes with the cherry sauce and possibly a scoop of dairy-free ice cream.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Nuts, Fruit, Chicken egg, Chocolate
Oven, Muffin mold 12 pieces
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