• 3/4 cup chocolate date spread 
  • 2 eggs
  • 1 tsp vanilla
  • 1/3 cup coconut sugar
  • 1/4 cup + 3 tbsp coconut flour
  • 2 tbsp cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Preheat your oven to 350 and line a 12 piece muffin tin and lightly spray with oil. In a large bowl add your wet ingredients and mix. Then add the dry ingredients and mix well. Pour into your cup cake tins. Bake for 14 minutes. Remove from the oven and let cool completely. Remove from the tin and top with more hazelnut spread and sprinkles!