Chocolate Cake-In-A-Mug with Vanilla Nice Cream

 

Wouldn’t it be nice if a chocolate cake could:

  • Reduce wrinkles, stretch marks, cellulite, joint pain, sagging & ageing skin.
  • Build muscle and boost metabolism.
  • Improve digestive and gut health.
  • Strengthen hair, nails and skin condition.
  • Increase mobility and post workout recovery.

Well, The Happy Being Co Chocolate-Cake-in-Mug does all of those dreamy things (and we’re still not over it!). Made with a blend of superfoods and collagen, the cake-in-a-mug premix is low carb, high in protein and refined sugar free.

Once you’ve made your cake-in-a-mug (instructions on the packet) we suggest serving it with a dollop of nice cream for an extra something special. See recipe below.

 Vanilla Nice Cream ingredients:

  • 1 cup of coconut cream
  • ¼ cup xylitol, erythritol or sweetener of choice 
  • 1 tsp vanilla extract
  • 1 tsp vanilla powder (optional)
  • Pinch of salt

Method:

  1. Whisk all ingredients together in a medium sized bowl until mixed through.
  2. Pour the mixture into an ice cube tray or a shallow container. Freeze for 2-3 hours or overnight.
  3. Once frozen, remove the ice blocks from the tray and blend in a high-power blender. Add 1-2 tablespoons of milk/mylk to allow easier blending. If you don’t have a high-power blender, allow the blocks to thaw slightly.
  4. Once blended into a thick nice cream paste, pour into a container and store in the freezer.
  5. To serve, spoon a dollop on top of your cake-in-a-mug. Enjoy!
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