Chocolate and Tahini Mug Cake
Ingredients
Mug cake
- 12g oat flour
- 6g ground almonds
- 6g chocolate protein powder (or 6g cocoa powder)
- 1/4 teaspoon baking powder
- 15ml light syrup (or maple syrup)
- 50ml unsweetened almond milk
- 15g light tahini
- 6g 70% dark chocolate pieces
- 4g 70% dark chocolate (optional, for topping)
Nice-cream
- 1 banana
- 1 tablespoon light tahini
- 2 Medjool dates
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.
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.
Stir in the chopped dates until evenly distributed.
Transfer to a small airtight container and freeze for 6-8 hours, or overnight to set.