Craving something sweet without the guilt? A quick dessert or an afternoon treat? Need to get that extra protein in? Look no further than this indulgent but super easy, practically guilt free raspberry mint chocolate mug cake recipe!

Mug Cake Ingredients

• 3 heaped tbsp ground almonds
• 3 tbsp chocolate flavoured Prana Protein powder (or 2 tbsp cacao powder)
• 2 tbsp natural sweetener (I use Biona Organic Coconut Blossom Nectar)
• 1 tbsp almond milk (I use Rude Health)
• 1 egg
• 1 tsp melted coconut oil (I use The Groovy Food Company)
• 1/2 – 1 tsp mint flavouring (I use Sainsburys)
• Small handful of raspberries

Topping Ingredients

• 1 tsp natural sweetener (I use Biona Organic Coconut Blossom Nectar)
• 1 tsp melted coconut oil (I use The Groovy Food Company)
• 1/3 tsp mint flavouring (I use Sainsburys)
• 3-4 raspberries
• 1 tsp chia seeds (optional)

Method

Simply mix all of the mug cake ingredients together (except for the raspberries) in a jug, adding the egg in last. Whisk with a fork until the mixture has a smooth consistency. Pour the mixture into a mug and leave it to sit for a minute or two, whilst you make the topping. Then gently push 4-5 raspberries into the mixture – the raspberries give a really sweet taste and gooey texture but you can leave them out if you prefer!

Microwave for 1.5 – 2 minutes depending on the wattage of your microwave. I like to microwave it for 1.5 minutes.

For the topping – put all of the topping ingredients in a microwavable bowl, microwave for 20 seconds, give it a little mix, pour over the mug cake and top with chia seeds and extra raspberries! Et voila!

Let me know if you give it a try – it tastes seriously indulgent but is such a quick and easy treat!