Preheat the oven to 180 degrees C. Line a cupcake tray with paper liners. Place the honey, oil, vanilla, eggs and nut butter into a blender. Whizz until the mixture is light and pale in colour (about 45 secs on medium speed). Add the coconut flour and salt, then whizz for a further 30 secs until the mixture is smooth. In a small cup, mix the bicarb soda and vinegar together and stir through the mixture. Fold in the cocoa nibs before spooning into the cupcake tray, filling each one 3/4 of the way up the sides.
Bake for 13-15 mins until the tops are golden brown, and a toothpick comes out clean when inserted into the middle. Cool 5 mins before removing from the tin, then cool further on a cooling rack. They are great served warm, with a dollop of grass fed clotted cream or nut butter and raw honey. If you are going to store them, make sure they have cooled completely before sealing in an airtight container.