• Preheat the oven to 350°F and line a muffin tin with baking cups.
• Mix together the blanched almond flour, baking soda and raw cacao powder.
• In a separate bowl, whisk together the coconut oil, coconut milk, vanilla extract, apple cider vinegar, honey, egg and grated beets.
• Using a rubber spatula, gently mix the wet and dry ingredients together.
• Fold chocolate chips into the batter.
• Spoon batter into prepared muffin tin, filling each to the top.
• Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
• Set pan on a wire rack to cool, then top with the coconut glaze and a fresh cherry.

Coconut Glaze:

• Place a can of full fat coconut milk in the fridge overnight.
• Scoop the coconut cream that forms on top of the can into a bowl, being careful not to mix with the water in the bottom of the can.
• Add the vanilla extract and using a handheld or stand electrical mixer, whip the coconut cream until fluffy.