Gluten-free Chocolate Raspberry Cupcakes

2 eggs

1/2 cup of oatmilk with vanilla

4 tablespoons of tahini

1/2 cup maple syrup

1/2 cup coconut flour 

1.5 tablespoons of cacao powder 

1 teaspoon of baking powder 

1/2 cups of raspberries (to insert in the mixture later)

Mix the wet and dry ingredients, then mix them together. Line your tray with mini cupcake holders. Use an ice cream scoop to fill the holders 3/4 of the way with cake mixture (you may need to tap them down by hand). Insert a fresh raspberry in the middle. Bake in 350 F oven for 10-15 minutes. Makes about 24-28 cupcakes. 

Enjoy!