Last night was experimenting time. I love mixing cocoa powder and peanut butter into yoghurt as an easy breakfast or dessert - and I wondered, what would happen if I baked it?
The result was fabulous.
I added coconut flour and psyllium to bind the mixture, as well as to provide extra fibre. Cocoa adds antioxidants, yoghurt protein and calcium, and peanut butter healthy fats and minerals.
I really do not know how to describe the texture. Sort of grainy and dense, like a cake, yet creamy like baked custard. Just make it, please? Then you can find out for yourself exactly what I cannot explain.
I must warn you that this is rich. I happily finished the whole mug, but was too full afterwards to even squeeze in my daily serving of almonds. I know, it’s tough being me. I’ve created a breakfast that’s too satisfying and delicious!
This recipe can be gluten-free, low-carb, and egg-free.
Serves 1
Preparation time: 10 minutes (plus cooling)
Cooking time: 1 hour
Ingredients:
- 2/3 cup unsweetened yoghurt
- 2 Tablespoons cocoa powder
- stevia or 1 teaspoon dextrose, or to taste
- 1/2 teaspoon vanilla essence
- 1 teaspoon psyllium husks
- 2 Tablespoons coconut flour
- 1 Tablespoon peanut butter
- drizzle: 1 teaspoon melted coconut oil + 1 teaspoon cocoa powder (mixed)
- chopped peanuts, to serve
Method:
1. Preheat your oven to 150 degrees Celsius. Whisk together all ingredients (except drizzle/ peanuts) until smooth. Pour into a large, oven-proof mug.
2. Bake for 20 minutes. Turn off the oven and leave for another 40 minutes. Remove the mug and cool before refrigerating until completely chilled.
3. Drizzle over the chocolate mixture and sprinkle on peanuts, to garnish. Enjoy! 🙂