Cupcakes

1. Preheat oven to 350 degrees and line your cupcake tin with cupcake liners.
2. In a large bowl add almond flour, coconut flour, tapioca starch, baking soda, and cocoa. Mix until combined.
3. Make a well in the center of your flour mix and add eggs, oil, vanilla, honey, apple cider vinegar, and cashew milk. Mix by hand with a spatula until thoroughly combined. ( Do not blend )
4. Gently fold in 1 cup of chopped cherries.
5. Using a large cookie scoop , scoop cupcake batter into cupcake tins and bake 22 minutes. ( Oven temps can vary so check on your cupcakes with a toothpick )
6. Remove from oven and let cool completely before dipping in ganache.

Chocolate Ganache

1. In a microwave safe bowl add chocolate baking bar and heat for 20 second intervals stirring between each interval until completely melted and smooth… set aside.
2. In another microwave safe bowl add full can coconut cream. Heat in 20 second intervals until smooth and creamy. ( Doesn’t need to be too hot. )
3. Pour coconut cream into chocolate mixture.
4. Add 5 tablespoons of honey and stir until smooth and clump free.
5. Dip the tops of the cupcakes into the ganache and let cool to harden up.
6. Add a cherry to the top and waaaahaaah … enjoy!