Chocolate Chip Mug Cake


– 1/4 cup (48g) chickpeas, rinsed and drained – 1 egg white (or 2 Tbsp egg whites) (31g) – 1 Tbsp real maple syrup (or honey) – 1 Tbsp unsweetened applesauce – 1/2 Tbsp natural almond butter (or any nut/seed butter) – 1 tsp vanilla extract – 1 tsp baking powder – 1/8 tsp salt – 1–2 Tbsp regular or mini chocolate chips (any flavor!)

1. Preheat oven to 350 degrees (if baking in oven) and prepare a small 3-4″ ramekin. Make sure it’s oven- or microwave-safe! 2. Combine all ingredients except the chocolate chips into a blender. 3. Blend on high until smooth, ~30-60 seconds. 4. Pour batter into prepared ramekin. 5. Sprinkle chocolate chips on top and stir with a toothpick until they’re evenly distributed.


6. Bake for 25-30 minutes, or until golden brown on top and a toothpick comes out mostly clean. If using the microwave, cook on high for 60 seconds, then in 30 second increments until an inserted toothpick comes out clean. 7. Let cool 5-10 minutes, sprinkle with coarse sea salt, and enjoy!

Directions (cont'd)

Enjoy as a satisfying, healthier dessert!