Ingredients for 12 cupcakes:

2/3 cups semi-sweet chocolate chips

5 T coconut oil

6 eggs

1 TSP vanilla

1/4 TSP salt

1/2 TSP Baking Soda

2 T Cacao Powder

2 T Coconut Flour

Preheat oven to 350 degrees. For best results use a silicone cupcake pan or silicone liners

Instructions:

1. Blend eggs, vanilla, and salt in a blender for about 15 seconds.

2. Melt chocolate chips and coconut oil in a pan on the stove top on low  or in the  microwave. If using the micro, use defrost setting for about 4 minutes, stirring halfway through. Allow this mixture to cool for about 5 minutes before moving on to the next step.

3. in small batches, add in the chips and coconut oil to the mixture in the blender, blending along the way.

4. Add in baking soda, blend about 5 seconds

5. Add in Coconut flour, blend about 5 seconds

6. Add in cacao powder, blend about 30 secs

7. Allow to sit at room temp for at least 5 minutes to thicken.

8. Place in cupcake pan and bake on 350 for 17 minutes, makes 12 cupcakes. Remove from pan and allow to cool before serving.

Icing:

One large ripe avocado

1 T coconut oil

cream off the top of a can of organic coconut milk ( save the watery part under the cream for something else)

3 T cacao powder

Stevia or your favorite natural sweetener to taste

Place all ingredients in your blend and blend until smooth.