This recipe is not pretty or glamorous, but when that insatiable chocolate craving hits once in a while, it always does the trick. It is a super easy, fast and healthy once-in-a-while treat, and by keeping the ingredients on hand I avoid devouring my husband’s bag of peanut M&M’s.
Raw cacao is high in magnesium and contains flavonoids, which are natural antioxidants. Dark chocolate is praised for it’s antioxidant benefits, but raw cacao powder has four times the antioxidants as cocoa powder. You can find it at Whole Foods, health food stores or on Amazon.
This recipe is so simple, I make some variation of it every few weeks and it reminds me of chocolate lava cake, minus the dessert hangover! Sometimes, I add a couple of chopped squares of Lindt 90% dark chocolate to make it extra rich and gooey!
Ingredients
1 1/2 Tbsp raw cacao powder or unsweetened cocoa powder
1 egg
1 Tbsp coconut oil, melted
1 Tbsp coconut flour (or 2 Tbsp almond flour)
1 Tbsp honey, maple syrup, rice malt syrup or liquid sweetener of choice.
2 Tbsp unsweetened almond, coconut or cows milk
1 tsp vanilla extract
Pinch sea salt
Method
1. Combine all ingredients in a large mug and use a fork to whisk well until well combined and lump free.
2. Microwave for 40 seconds. Check and if still very runny, return to microwave for 15 seconds at a time, until cake is soft and slightly gooey in the middle, but not liquid.
3. Serve immediately. Top with fresh raspberries or drizzle with a little coconut cream or almond butter if you’re feeling really decadent.
