1. Preheat oven to 400ºF and grease a standard 12-cup muffin tin with coconut oil.
2. In a large bowl, whisk together the hazelnut meal, buckwheat flour, coconut sugar, vanilla bean powder, and salt.
3. Stir together the melted coconut oil and vanilla extract. Add to the dry ingredients and fold in until fully incorporated.
4. Beat egg whites until foamy (but still liquid). Add to dry mixture and fold in just until all ingredients are fully combined.
5. Divide batter evenly between prepared muffin tins. Bake in preheated oven for 10 minutes, and then reduce heat to 375ºF and bake for about 10 more minutes, until financiers are golden and a toothpick inserted into the center of one comes out clean.
6. Allow to cool for about 10 minutes before transferring to a wire rack. Make ganache while financiers cool to room temperature.

Whipped Chocolate Ganache & Garnish

1. Place chocolate in a large bowl.
2. In a medium, microwave-safe bowl, microwave the coconut milk just until it begins to boil.
3. Pour coconut milk over chocolate and let sit for 5 minutes. Then, stir until smooth.
4. Transfer ganache to the refrigerator to cool until thickened enough to hold its shape, stirring occasionally to promote even cooling.
5. Once thickened, transfer ganache to the bowl of a stand mixer fitted with the wire whip attachment (or use a hand-held eletric mixer) and beat on medium speed until lighter in color and texture, similar to that of frosting.
6. Use an offset spatula to dollop ganache onto cupcakes, or pipe on with a pastry bag. If ganache starts to get too soft during this process, return to refrigerator and chill until thickened again. Top finished cupcakes with berries.
7. Serve cupcakes immediately, storing any leftovers in an airtight container in the refrigerator.