Sunday is for lovers. And I love chocolate.
I’ll admit it. I have a sweet tooth. Actually, let me clarify, a chocolate sweet tooth.
Like 10 of them.
BUT I made the commitment a while ago to cut refined sugar out of my diet (if you haven’t yet, please read The Case Against Sugar). Kind of puts a damper on that whole sweets thing. Right? WRONG.
Because I’ve found ways to satisfy that sweet tooth in a more healthy way (and no, I don’t eat those fake, zero cal sugar substitutes)
My most recent not so guilty pleasure is single serve chocolate mug cake. The Boy can probably attest to my latest evening addiction. But really, how can you say no to a fudgy, warm mug of chocolate deliciousness? I can’t, clearly. Which is why I like to opt for the single serve mug cake vs baking a whole pan of brownies – I will eat that whole pan at once.
I say this is a cake, but really the consistency is somewhere between a cake and brownie. Aka it’s heaven in a cup.
I use Philosophie Cocao Magic for half the chocolatey goodness and its packed full of great organic, raw and paleo ingredients that boost the healthiness of this guilty pleasure. From their website – “This superfood and protein blend packs 10x the antioxidants of green tea, more magnesium than 3 cups of broccoli, and more calcium than a glass of milk!“. 1 tbs of this superfood gets your 10g of protein, 0 sugar and plus all these great things: organic cacao powder, organic cacao nibs, organic reishi, organic mesquite, organic maca, organic chia seeds, organic hemp protein, and organic vanilla. BAM!
I also use almond flour because I like how dense/gooey it comes out versus using wheat flour.
Here’s how to make it (I don’t want to wash a million tiny bowls, so you aren’t getting a tasty video style how-to)
Single Serve Chocolate Mug Cake
- 1 tbsp melted coconut oil*
- 1 tsp honey (I like raw, unrefined clover honey)
- 1/2 tsp vanilla extract
- 1/4 cup almond flour or meal
- 1 tbsp unsweetened cocoa powder
- 1 tbsp Cocao Magic Philosophie Superfood**
- 1/8 tsp baking powder
- 2 tbsp unsweetened almond milk
*I like unrefined/virgin coconut oil because the flavor pairs so nicely with chocolate, but refined works as well. If you don’t have coconut oil, sub butter or canola oil.
**If you don’t have Cocao Magic, just double up on the cocoa powder OR you can melt unsweetened dark chocolate chips, roughly 2 tablespoons.
In a mug, melt the coconut oil first, mix in honey until you get a smooth consistency. Add vanilla extract. Mix in dry ingredients then add almond milk. Stir until you get a thick cake batter consistency – you can add more or less almond milk as needed. Microwave for roughly 60 seconds. The time will vary depending on your microwave. You’ll know its done when the cake rises up slightly above the mug’s top and it’s no longer runny in the middle (it’s okay to take the mug out, check it, and put it back in for a few seconds).
It should come out piping hot so let it sit for a minute or two. If you’re like me and you can’t wait, stick it in the freezer for a few seconds.
Choose your toppings (PB, raspberry fruit spread, and coconut flakes are some good choices!)
…also, in case you were wondering, Mr. Teeps is really pulling his weight around here.
What’s your latest guilty pleasure?
I’m not a nutritionist, I just like food and know what works for my body. So take my jbber-jabber with a grain of salt.
I was not comped/paid by Philosophie Superfoods to write this post, I just genuinely love their products.