Gluten-Free, Dairy-Free, Serves 1
- 3 Tbsp coconut oil
- 1 egg room temperature
- 3 Tbsp coconut milk
- 1/2 tsp pure vanilla
- 2-4 Tbsp date syrup
- 1/4 cup coconut flour
- 2 Tbsp cocoa powder
- 1/4 tsp baking powder
- 1 Tbsp brewed coffee
- 1/4 tsp salt
- 1 ounce dark chocolate chunks roughly chopped
Directions:
Melt the coconut oil in a microwave-safe mug. Whisk the egg, milk, vanilla, and syrup until combined. Add the flour, cocoa, baking powder, and salt. Stirring until just combined. Spoon the coffee into the center of the batter and gently swirl it without completely incorporating the coffee. Place the chocolate into the center of the batter. Microwave for 2 minutes. Top with coconut cream, fresh fruit, or powdered coconut sugar.