Vegan Chocolate Cupcakes

• 1 1/2 cups blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon arrowroot powder
• 1 tablespoon ground chia seeds
• 1 tablespoon flax meal
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 cup plus 2 tablespoons coconut milk
• 1/4 cup plus 3 tablespoons agave nectar
• 1 tablespoon apple cider vinegar
• 1 tablespoon vanilla extract

1. Preheat the oven to 350F.
2. Line 9 muffin cups with paper liners.
3. In a large bowl, combine the almond flour, cocoa powder, arrowroot powder, ground chia seeds, flax meal, salt, and baking soda.
4. In a medium bowl, whisk together the coconut milk, agave nectar, vinegar, and vanilla extract.
5. Stir the wet ingredients into the almond flour mixture with a large spoon until thoroughly combined.
6. Scoop 1/4 cup of batter into each prepared muffin cup.
7. Bake for 25 to 30 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

blanched almond flour, cocoa, arrowroot powder, ground chia seeds, meal, salt, baking soda, coconut milk, nectar, apple cider vinegar, vanilla

Taken from www.epicurious.com/recipes/food/views/vegan-chocolate-cupcakes-379013 (may not work)