CHOCOLATE NUT BUTTER MUG CAKE
Yields 1 serving
1 ½ tbsp. softened butter or Coconut oil
1 tbsp. Maple Hill 100% Grassfed Organic Whole Milk
½ tsp. vanilla extract
¼ cup alternative flour (paleo flour or almond flour)
1 tbsp. unsweetened cocoa powder
½ tsp. baking powder
1 tbsp. coconut sugar
Nut butter Filling
2 tbsp. unsweetened crunchy PB or nut butter
1 tbsp. softened butter or ghee
1 tbsp. Maple Hill 100% grass-fed organic whole milk
1 tsp. coconut sugar
Combine all ingredients into a greased mug or ramekin and whip until smooth. Microwave 1-2 mins. Cook time will depend on the microwave strength. Careful the mug may be hot!
Pop the cake out of the mug and slice in half to create a top and bottom.
Note: My preference is a bit under cooked, the cake is then softer. My cook time is 1 min.
Nut butter filling
Combine all ingredients and whip together.
Note: You may need to microwave for a few seconds to able to whip smoothly with a whisk or spatula.
Spread on each side of the cakes and sandwich together. Scruff it down right away for a yummy and gooey treat or refrigerate and save for later for a more portable travel friendly treat for later.