One Minute Chocolate & Tahini Mug Cake
Ingredients
- 12g oat flour, @momafoods jumbo rolled oats blended into a flour
- 6g ground almonds
- 1/4 tsp @droetkerbakes baking powder
- 15ml @sweetfreedomuk light syrup (can sub for maple syrup)
- 50ml @alpro unsweetened almond milk
- 15g @meridianfoods light tahini
- 6g @ohso_goodforyou 70% dark chocolate, in pieces
- toppings:
- date & tahini nice-cream
- 4g @ohso_goodforyou 70% dark chocolate
- recipe for nice-cream makes 2-4 servings depending on the scoop size)
- 1 banana, frozen in chunks
- 1 tbsp @meridianfoods light tahini
Preparation
Mix all the dry ingredients except the chocolate pieces in a bowl. Add in the wet ingredients and mix. Finally fold in the chocolate pieces. Transfer into a microwaveable mug or ramekin and cook on high power for 1 minute. Allow to cool for a few minutes. Top with remaining chocolate pieces and nice-cream if using
Method for Nice-Cream
Chop a ripe banana and freeze overnight. The next day, place the frozen banana and tahini into a blender and blend until smooth and creamy. It takes a good few minutes so be patient and don’t be tempted to add any liquid. Stir in the chopped dates until evenly distributed. Transfer to a small airtight container and freeze for 6-8 hours, or overnight to set