Ingredients
1 1/2 cups smooth cashew butter (substitute almond, pecan or other nut butter, but make sure it's a very smoothly ground butter--nothing course or crunchy), slightly warmed until easily stir-able
5 large eggs
2/3 cup maple syrup (substitute honey; do not use agave)
2/3 cup unsweetened cocoa powder, sifted
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda
Directions
Preheat oven 350 degrees. Grease an extra-large muffin tin (or use a regular muffin tin).
Beat together cashew butter and eggs with an electric mixer until smooth and fluffy (about 5 minutes). Beat in maple syrup, cocoa powder, vanilla, salt, and baking soda. Mixture will be smooth, thick, and glossy (like a brownie batter).
Divide batter into prepared muffin tin. Bake 15-20 minutes, or until puffed up and cracked on top. A tester inserted into the center should come out clean. Remove from oven and let cool in pan about 5 minutes, then transfer to a cooling rack.
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