For when you have a chocolate craving and waiting to bake a cake just won’t cut it!

Preparation: Less than 5 minutes

Ingredients

  • 1 tablespoon of Nuttelex
  • 1/4 of a cup raw sugar
  • 1/4 of a cup self raising flour
  • 1 tablespoon Raw/Unsweetened Cocoa Powder
  • 1/4 cup soy milk

Directions

  1. Melt the Nuttelex in the microwave for about 30 seconds.
  2. Add the dry ingredients to Nuttelex and stir.
  3. Slowly add soy milk and stir to combine all ingredients.
  4. Microwave for 1 minute and then enjoy!

Variations

    Macadamia Brownie: add a small handful of macadamias before cooking.

Raspberry Chocolate Cake

Ingredients

  • 4 Tbsp Unbleached All-Purpose Flour
  • 3 Tbsp Sugar
  • 2 Tbsp Raw/Unsweetened Cocoa Powder
  • A pinch of Sea Salt
  • ¼ tsp Baking Soda
  • ¼ tsp Vanilla Paste/Extract
  • ¼ Cup Unsweetened Almond Milk
  • 1 ½ Tbsp Vegetable Oil
  • ¾ tsp Apple Cider Vinegar
  • 1 ½ Tbsp Organic Raspberry Jam
  • A handful (about ¼ Cup) Bittersweet Chocolate Chips


Method

  1. Grease 2 teacups or mugs with a little oil.
  2. Mix flour, sugar, cocoa, sea salt, and baking soda in a bowl. Add vanilla, almond milk, oil, vinegar, and raspberry jam and mix well with a rubber spatula. Then stir in the chocolate chips. Divide the chocolate mixture between the grease teacups.
  3. Microwave on high/full power for 2 minutes. Remove and let the cake stand for 5 minutes before serving.
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