Ingredients
Scale
Flourless Chocolate Mug Cake
- 6 medjool dates
- ½ cup non-dairy milk
- 1/3 cup organic pumpkin puree
- 1/3 cup cacao powder
- 2 tsps baking powder
Pumpkin Spice Custard
- ½ cup non-dairy milk
- 2 tbsps maple syrup
- 2 tbsp organic pumpkin puree
- ¼–1/2 tsp pumpkin pie spice
- 2 tsps cornstarch or tapioca starch
Instructions
- Blend the dates and non-dairy milk.
- Transfer to a bowl. Add the rest of the ingredients for the cake. Stir to combine.
- Divide between 2 microwave-safe ramekins. Microwave each separately for 2 minutes.
- Let them cool while you make the custard.
- Combine all the custard ingredients in a small saucepan.
- Bring to a boil over medium high heat, whisking frequently.
- Once boiling, turn the heat off and continue whisking vigorously until thickened.
- Pour the custard over the cakes and enjoy!