2 tablespoons dark chocolate (minimum 70% cacao), chopped
1 tablespoon grass-fed butter or coconut oil
2 teaspoons coconut flour
1 teaspoon cassava flour
1/8 teaspoon baking powder
pinch of sea salt
Preheat oven to 350 F.
Place oven-safe mugs in the oven while preheating.
In a small sauce pan, melt dark chocolate and coconut oil.
Pour chocolate mixture in a small mixing bowl.
Add in coconut flour, cassava flour, baking powder, sea salt and egg and whisk until well combined.
Carefully remove mug from the oven and pour mixture into the mug. Place back in the oven.
Bake for 10–12 minutes, or until a toothpick inserted comes out clean.
Top with coconut whipped cream or vanilla coconut ice cream, if desired.
Makes a total of one serving.
Takes about 15 minutes to prepare.