• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, breakfast, gluten-free, paleo, snacks, sweet, creamy · April 9, 2018

Greek Goddess Cocoa Bowl

Jump to Recipe·Print Recipe

A yummy dessert bowl with crunchy chocolate-toasted buckwheat, figs, and a dusting of cocoa from the Nourishing Superfood Bowls cookbook!

Greek Goddess Cocoa Bowl

Doesn’t just the name make you feel instantly more fabulous somehow?

Part smoothie bowl. Part yogurt bowl. Part dessert bowl. Part could be breakfast bowl. All swanky sweet bowl-like-you’ve-never-had-before bowl. And there is a whole lot more bowl goodness where that came from.

Record for using the word bowl the most times in one paragraph = BROKEN.

Greek Goddess Cocoa Bowl

Before I get too lost telling you all the details of this classy creation, we need to talk about something very exciting. This book. Seventy-five recipes for bowls of all kinds written and beautifully photographed (seriously I could stare ALL DAY) by the amazing blogger behind Cotter Crunch, Lindsay Cotter. A.k.a. Nourishing Superfood Bowls! I am so grateful to be friends with this super talented lady who is forever enchanting me with her photo lighting and inspiring me with her kitchen creativity.

Not gonna lie I kinda fan-girled her from a distance for a while, before we ever connected. Yeah she’s that cool…or I’m that weird.

Greek Goddess Cocoa Bowl

The book is just as enchanting and insanely creative. Every recipe is gluten free, but there’s vegan, paleo, grain-free, dairy-free – there are bowls for everybody. While I have spent an especially great amount of time in the breakfast and dessert sections, the in-between is full of any kind of meal bowl you could imagine. And there is an entire section of only plant based bowls, so my vegan friends she has you covered.

Plus there’s the superfoods part, with a note at the top of each recipe highlighting the super ingredient(s) in each bowl too. Think: matcha, lentils, berries, sweet potatoes, fermented foods, etc. This is a real foods, vibrant foods, feel good foods, all the enticing foods kinda book.

Narrowing it down to just one to share with you today was tricky. But once I saw figs and chocolate together it was a done deal. Two of my favorite things in crunchy, creamy, fruity dessert form.

Others on my gotta try soon list are:

  • Creamy Chocolate Streusel Bowls
  • Mint Almond Matcha Smoothie Bowl
  • Sticky Mongolian Beef Broccoli Rice Bowls
  • Loaded Sweet Potato Nacho Salad Bowls
  • Sticky Date Cake Yogurt Bowls

See, she has me wanting to cook actual savory food even – crazy, right!?

Greek Goddess Cocoa Bowl

So like I said figs + chocolate. But what I didn’t tell you about was the addictively crunchy toasted buckwheat topping that truly makes this bowl. Just 4 ingredients and 5-ish minutes of cooking time, and oh my goodness do you have the most delicious crispy compliment to the creamy bowl base.

Which is also kind of genius. Instead of your typical smoothie or nice cream she used a mix of banana + greek or non-dairy yogurt (HOORAY for options). So it’s naturally sweet from the fruit, but with some good probiotic stuff going on too. And if you use a frozen banana like I did the texture is very froyo-esque.

Combine all that with dried figs and a dusting of cocoa…yeah it tastes just as good as you are imagining.

Greek Goddess Cocoa Bowl

For breakfast, lunch, or dinner. For prepping ahead or a quick snack. For one or a family. For vegan or paleo or gluten-free. For just gawking at stunning photos of crave-worthy bowl food. For any and all of the above, this book is your book.

All the deets and where to snag your own copy HERE.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Goddess Cocoa Bowl

★★★★★ 5 from 2 reviews
  • Prep Time: 35 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 1-2 bowls 1x
Print Recipe
Pin Recipe

Description

A yummy dessert bowl with crunchy chocolate-toasted buckwheat, figs, and a dusting of cocoa from the Nourishing Superfood Bowls cookbook!


Ingredients

Scale
  • 1/2 cup (85g) dried figs, stems removed
  • 1–1 1/2 cups (240-355ml) purified water
  • 1/4–1/3 cup (45-60g) buckwheat groats
  • 2–3 tsps (5-7g) unsweetened cocoa powder
  • 2 tsps (10ml) coconut oil
  • 1 tbsp (12g) coconut sugar or brown sugar
  • 1 medium banana (fresh or frozen)
  • 1 1/4 cups (310g) Greek or nondairy yogurt
  • Cocoa nibs or dark chocolate chips
  • Optional: extra cocoa powder

Instructions

Preheat the oven to 350F (177C).

Soak the figs in water for 30 minutes to soften. Soaking will expand the figs and create a smoother texture for the dessert bowls. Discard the water after soaking. Slice the soaked figs and set aside.

In a small bowl, combine the buckwheat groats with the cocoa powder, coconut oil, and sugar, mixing well. Spread the coated buckwheat groats on a cookie sheet and toast for 5-6 minutes. Remove from the oven and set aside.

In a blender, combine the banana and yogurt, blending well. For an extra-thick consistency, use a frozen banana (I did!)

Pour the banana and yogurt mixture into a serving bowl and top with the cocoa crispy toasted buckwheat and sliced figs. Top with the cocoa nibs or dark chocolate chips. Feel free to add a bit of dark cocoa powder for dusting, if desired.


Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN

Greek Goddess Cocoa Bowl

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

Pin
Share
Tweet
Email

In: vegan, breakfast, gluten-free, paleo, snacks, sweet, creamy · Tagged: buckwheat, figs, smoothie, video, yogurt, dairy-free, cookbook

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Medjool Date Peanut Butter Eggs
Creamy Chocolate Chia Pudding
Pumpkin Spice Truffle Bars

Comments

  1. Jess @choosingchia says

    April 9, 2018 at 11:09 am

    I love the crunch from buckwheat groats! This looks delicious Natalie!

    Reply
    • Natalie says

      April 10, 2018 at 9:21 am

      Me too now that I rediscovered buckwheat! Thanks Jess 🙂

      Reply
  2. Nisha / Rainbowplantlife says

    April 9, 2018 at 1:44 pm

    This is beyond beautiful! What a fun and delicious recipe. When I saw greek goddess, I thought it said “green” goddess and was expecting an avocado salad or something, but then my eyes were treated to this chocolaty bowl! And all of those other recipes sound to die for!

    Reply
    • Natalie says

      April 10, 2018 at 9:22 am

      Haha let’s not get too carried away and think Natalie actually posted a SAVORY recipe😱 Although I do love GREEN goddess things too, I got room in my life for all the goddess things😊 Thanks Nisha!

      Reply
  3. Heidi C. says

    April 9, 2018 at 9:55 pm

    I must say the idea of making cocoa crunchy buckwheat groats alone sounds amazing! Thanks for sharing another fun vegan treat!

    Reply
    • Natalie says

      April 10, 2018 at 9:23 am

      Right!? I have been putting those crunchy leftovers on my smoothies and loving it😋 Thanks Heidi!

      Reply
  4. Lindsay Cotter says

    April 10, 2018 at 4:04 pm

    Well now I am your fan girl and TOTALLY CRUSHING on all things here. I should say, I’m feasting on it. Hehe! I truly appreciate that you’ve gone above and beyond. Please let me know how I can repay the favor or support you in any way friend.

    ★★★★★

    Reply
    • Natalie says

      April 10, 2018 at 10:29 pm

      I am truly happy to do it! I had lots of fun with that video–one of my faves I’ve shot in a while🤗 I’m just happy you liked it and happy we connected❤️

      Reply
  5. The Vegan 8 says

    April 11, 2018 at 10:18 am

    Love your video of this bowl Natalie! And the bowl recipe itself looks amazing. I’m not a smoothie bowl type of eater, but this I could get on board with! I absolutely love her idea of the chocolate buckwheat groats, yum, yum. I bet the crunch factor is off the chain for that and the smell as well! Looks like such a fun book. I love reviewing cookbooks that get me all excited. I reviewed Gena’s The Full Helping’s book last week and it was without a doubt one of the best books ever to cross my hands and it’s one I keep cooking out of and I could totally see how this would be one for you as well since you are big on doing all these beautiful bowls and smoothies! It was made for you, haha! I’m just salivating at this whole idea of chocolate groats and more chocolate chips on top…one can never have too much chocolate, even if it’s breakfast! Lovely review Natalie!

    Reply
    • Natalie says

      April 12, 2018 at 10:18 am

      I didn’t even realize how much I love doing cookbook reviews too haha! I’ve only done it a few times, but it’s so much fun to a) get to focus truly on the video without having to worry about the recipe and b) explore and admire other people’s creativity! Oh yes, this book is just my style 🙂 And I try not to do ginormous TONS OF FRUIT smoothies anymore either so discovering this yogurt + fruit combo thing has been kind of a game changer. Thanks for reading Brandi!

      Reply
  6. Gemma says

    April 11, 2018 at 10:55 am

    This bowl looks so delicious! You did such a great job recreating Lindsay’s recipe, just bought the book and already have so many favorites. 🙂
    Love that she uses buckwheat groats instead of quinoa, oats, etc; much more original!

    ★★★★★

    Reply
    • Natalie says

      April 12, 2018 at 10:18 am

      Woohoo!! I am so happy you got it too, she is so so creative and this book is a huge delicious testament to that😊 Happy bowl making to you too!

      Reply
  7. MM says

    May 10, 2018 at 2:57 am

    Hi, I like your recipe. I’ve never made this kind bowl before. I’m new to make superfood bowls 🙂 I’m wondering which blender is better to make that kind of texture for blending yogurt and frozen banana. I only have nutribullet blender, but when I tried to blend them, it didn’t come out that thick like yours. Please advice. Thank you~~

    Reply
    • Natalie says

      May 10, 2018 at 10:28 am

      I love love love my Vitamix blender and highly recommend it for these kinds of bowls (and everything else!) The nutribullet is tricky since the food tends to get stuck at the top, so I don’t recommend it for blending something as thick as this. Here is the exact one I used: http://amzn.to/2HFRmBS Hope that helps!

      Reply
      • ming says

        May 10, 2018 at 4:06 pm

        Thanks. I’ll check that out 🙂

        Reply
  8. Sarah-Beth says

    June 23, 2018 at 10:09 am

    Could Bulger wheat be subbed for the buckwheat?

    Reply
    • Natalie says

      June 23, 2018 at 10:59 am

      Hmm this isn’t my recipe, it’s from a cookbook, so I’m not sure, but I don’t think so. Buckwheat isn’t actually wheat it’s a seed, I don’t think bulgur wheat would taste or digest very well in this form😕

      Reply
      • Sarah-Beth says

        June 23, 2018 at 1:51 pm

        Shame I couldn’t find any buckwheat and want this for my breakfast tomorrow! It looks so good… Maybe I could try using nuts, or seeds?

        Reply
        • Natalie says

          June 23, 2018 at 5:00 pm

          Nuts or seeds would totally work! Since you are going to toast them with the chocolate coating, I would suggest using raw nuts/seeds to start with 🙂 Enjoy!

          Reply

Trackbacks

  1. Gluten Free Superfoods Meal Plan and Challenge | Cotter Crunch says:
    March 9, 2021 at 1:49 am

    […] Greek Goddess Cocoa Bowl […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Coconut Flour Donuts

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

No-Bake Mini Blueberry Cheesecakes

No-Bake Mini Blueberry Cheesecakes

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Chocolate Chai Cupcakes

Chocolate Chai Cupcakes

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

instagram

Follow @feastingonfruit

DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made this many many times to get it just right, and alas it is PERFECT. Date-sweetened, high protein, and soooooo creamy🍦 Add whatever mix-ins you love (chocolate chips, sprinkles, brownie chunks, cookie dough, m&ms, granola, etc.)

If you don’t have a Ninja Creami, I’ll pop the link to my blender chocolate soft serve recipe in my stories✌️

INGREDIENTS
1 cup (240g) cashew milk (or almond milk)
1/2 cup (120g) canned coconut milk
2 scoops (40g) chocolate protein powder (I use @sproutliving)
2-3 (65g) pitted medjool dates
2 tbsp (12g) cocoa powder
1/8 tsp salt
1/2 tsp vanilla extract
Optional: 1 tbsp (16g) chocolate @sunbutter, peanut butter, or tahini

Blend all the ingredients until smooth. Pour into a Creami container and freeze overnight. Process on the light ice cream setting, it will be powdery at this point. Add a splash of milk (preferably coconut) and re-spin once or twice as needed. Add mix-ins of choice, and process on the mix-in setting. Enjoy!

#ninjacreami #creami #ninjacreamirecipes #dairyfreeicecream
SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/g SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/gf brownies stuffed with a thick layer of @sunbutter [a d] for an insanely decadent brownie experience😋😋

New recipe on my website → @feastingonfruit link in bio!
No-Churn Pistachio Ice Cream💚 A love it or hate No-Churn Pistachio Ice Cream💚 A love it or hate it flavor, but if you love it you will LOVE this recipe! Dairy-free, just 6 ingredients, and creamy as can be thanks to @edwardandsons Let’s Do Organic Heavy Coconut Cream🍨

INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/3 cup (105g) maple syrup
-1 tsp vanilla extract
-1 tsp almond extract
-1/2 tsp salt
-Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

INSTRUCTIONS
Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue