Directions

1.         Preheat oven to 350 degrees F. Place liners in the muffin tin.
2.         Mix soy milk and  Olio Chocolate Raspberry Balsamic. Set aside for 5 minutes. Whisk in the Olio Blood Orange Olive Oil, vanilla and sugar.
3.         In a separate bowl, shift together flour, almond meal, cocoa powder, baking soda and powder and Olio Himalayan Pink Sea Salt.
4.         Make a well in the center of the dry ingredients and pour in the wet mixture. Stir well to combine and somewhat smooth (maybe a little lumpy).
5.         Fill each cupcake liner about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Drizzle with Chocolate Raspberry sauce and serve.

Chocolate Raspberry Balsamic Sauce

In a small saucepan, combine the first 3 ingredients. Bring to a boil, reduce heat and simmer for 30 minutes, uncovered. Mash mixture through a fine sieve. Discard seeds. Add water to make a 2-cup puree. Return to saucepan. Mix together cornstarch and 1 tbsp. water until smooth and gradually add to the saucepan, stirring constantly. Bring to a boil. Add balsamic. Cook one minute longer. Remove from heat and allow to cool.