Gluten free double chocolate mug cake with dairy free banana ice cream, in around 10 minutes! Not too messy, and even less mess if you eat straight from the mug.
No refined sugars!
Double Chocolate Mug Cake
1/4 cup almond flour (alt self raising)
2 tbsp raw cocoa powder
2 tbsp honey (alt agave, maple syrup, sugar)
1 teaspoon ghee (butter, vegetable oil)
hand full of raw chocolate chips
Whisk egg in a microwave proof mug, add the rest of the ingredients and mix until well combined.
Cook in the microwave for 1-2 minutes.
Dairy free banana icecream (makes two generous scoops)
1 tbsp Coconut milk (almond milk, cows milk)
2 tbsp Peanut butter
Peel, chop and freeze bananas overnight (at least)
Blend bananas, adding coconut milk whilst blending. You may need to stop it and stir a couple of times.
Add peanut butter and continue to blend until smooth, you may need a little more coconut milk if its still not smooth. It should be a smooth consistency that comes together in an icecream scoop.
Once the cake is out of the microwave and the icecream has blended serve together immediately, adding a choice of berries to garnish – I recommend raspberries and strawberries!
Alternative ingredients provided in brackets for those who dont mind dairy/sugar/gluten.
Recipe by Lisa Smith