This is one of those recipes that takes a little extra time and a few extra steps, but the people who enjoy the outcome will know the effort put in and will appreciate it!!!! This was adapted from A Calculated Whisk. It is super ooewy gooey and decadent!!!
Paleo Chocolate Molten Muffins
4 ounces 70% dark chocolate
8 T ghee
1 T kahlua
1 t vanilla extract
1 t coffee extract
1 c coconut sugar, succanut, or muscavdo finely ground* plus extra for serving
2 whole eggs
1 egg yolk
3 T almond flour
2 T arrowroot powder
1 T coconut flour
*Measure THEN grind…I use a coffee/spice grinder J
Preheat the oven to 425. Line or spray muffin tins.
Place the chocolate and ghee in a double boiler. Turn heat to medium and stir constantly, just until melted. Add the rum/coffee, extracts, sugar and stir well. Beat the eggs and egg yolk together and then slowly whisk into chocolate mixture. Stir in the remaining ingredients.
Fill muffin cups to ¾ full and bake until the edges are set but the middles still jiggle. Let the cakes cool for a few minutes, then carefully slide a small knife around the edges of the cakes to loosen them, or just remove from tin (if in liners.) Top with additional powdered sugar if desired, and serve warm, perhaps with whipped coconut cream or whatever you like.