Instructions

1. Preheat the oven to 350F. Line a muffin tin with muffin liners and lightly spray with coconut or avocado oil.
2. In a large bowl whisk together the eggs, coconut oil,  vanilla extract, and seed butter until fluffy. 
3. Put a fine mesh sieve over the bowl and combine the sweetener, cacao powder, baking powder, and salt. Tap to sift the dry ingredients into the wet ones. Then use a spatula to fold in until a thick dough forms. 
4. Add the cashew cream and the chocolate chips and fold in until a thick batter forms. 
5. Distribute the batter into the muffin pan, filling 8 slots.
6. Bake for 20 minutes until slightly risen and firm looking, remove them from the oven, and let them cool completely before handling.