1.5 cups coconut flakes
1.5 cups blanched almond meal
1/2 cup arrowroot starch
1/4 cup coconut flour
60g True WPI90 Rich Chocolate
1 tsp baking powder
1/4 cup coconut oil, melted
1/4 cup honey
1/4 cup coconut milk
2 cups frozen cherries
Preheat oven to 180 degrees Celsius fan-forced.
Spread the coconut flakes on a baking tray and toast for about 5 mins or until golden brown.
Meanwhile, combine all of the dry ingredients in a large bowl.
Whisk the wet ingredients in a medium bowl.
Add the wet mixture to the dry and stir until combined.
Fold most of the coconut flakes (reserving a few to sprinkle on top) through the mixture. Fold through the cherries.
Divide into 10 muffin cases and bake for approximately 25 minutes or until the muffins are a brown colour.
Sprinkle the remaining coconut flakes to serve.