Chocolate Coconut Coffee Protein Mug Cake

Chocolate Coconut Coffee Protein Mug Cake

Did you know that coffee enhances the flavor of chocolate? If you don’t believe me, this recipe will convince you. Now, this is a mug cake (meant to serve 1), but this cake is so decadantly rich, you just might need 2 forks. Unless you’re ravenous like I was when I made this baby.



  • 2 tbsp flour (I chose whole wheat)
  • 1 tbsp protein powder (I used Vega Sport Vanilla)
  • 1 tbsp cacao powder
  • 1 tbsp ground coffee
  • 1/8 tsp coconut extract
  • 1 flax egg (1 tbsp flax + 3 tbsp warm water)
  • 1-2 tbsp unsweetened flaxmilk (or any alternative milk)
  • 1 tbsp coconut oil
  • 1 tsp raw agave
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1 tbsp chocolate chips (I like Enjoy Life)
  • Optional: extra chocolate chips and coconut flakes for topping

For the Chocolate Sauce:

  • 1 tbsp cacao powder
  • 1 tsp raw agave
  • 1/2 tbsp-1 tbsp almond/coconut milk


The very first thing I do when preparing a mug cake is make my flax egg. This will need to sit 3-5 minutes to properly gel. Also, be sure to spray your mug with coconut oil before adding any ingredients so you can get your cake out later.

For this recipe, I used Vega Sport’s protein powder, my favorite. But this really is your decision.


Be sure to use good quality, fresh ground organic coffee. The flavor difference between that and the stale, cheap stuff you may have lying around really matters. I LOVE Trader Joe’s Fair Trade Organic Bolivian Blend.


While your flax egg is setting, add all of your dry ingredients into the mug and stir to incorporate. Then, add your wet ingredients and stir until there are no clumps. Add your chocolate chips last.


Cook in the microwave on medium high for 2- 2 1/2 minutes. When done, the top should be spongy and at toothpick in the center should come out clean. To get the cake out, run a knife around the sides to release the cake, and flip onto a plate. You may have to shake the mug a touch while upside down until the cake falls. Putting the cake onto a plate is purely for decorative purposes. Of course, you can dig right into the mug.


 If you’re making the chocolate sauce, mix all ingredients together until there are no clumps and drizzle over the top. Sprinkle with a few chocolate chips and a touch of coconut flakes and serve!


This cake turned out so pretty, I took a couple of extra pictures…




Nutritional Facts:

*Information calculated without the chocolate sauce

Calories: 400

Carbs: 33.5g

Protein: 19g

Fat: 23g

This recipe is high in antioxidants, iron, potassium, good fats and contains over 6g of fiber!


Strawberry Chocolate Protein Mug Cake

Strawberry Chocolate Protein Mug Cake

This cake is decadant, rich, single serving…and healthy! Mug cakes are all the craze, and honey, I’m all about it!

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  • 2 tbsp flour (I chose whole wheat)
  • 1 tbsp protein powder (I used Sun Warrior Vanilla)
  • 1/4 cup mashed strawberries
  • 1/8 tsp vanilla extract
  • 1 flax egg (1 tbsp flax + 3 tbsp warm water)
  • 1 tbsp unsweetened flaxmilk (or any alternative milk)
  • 1 tbsp coconut oil
  • 1/4 tsp baking soda
  • Pinch of salt
  • Optional: 1 tbsp chocolate chips (I like Enjoy Life)

For the chocolate sauce:

  • 1/2 tbsp cacao powder
  • 1 tsp agave
  • 1 tsp coconut oil
  • 1/8 tsp vanilla extract


To make a flax egg, warm 3 tbsp of water, mix in 1 tbsp ground flaxmeal and let it sit 3-5 minutes.

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Use this time to mash up your strawberries and prepare your dry ingredients.

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Be sure to spray your mug with coconut oil before adding the dry ingredients. You will hate yourself if you forget this…unless you plan on digging straight into the mug. No judgement here!

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Add your dry ingredients to the mug and stir to incorporate, and once your flax milk is ready, add your wet ingredients and stir. I like to use a wisk to get out the clumps.

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Stir in your chocolate chips last and microwave on medium-high for 2-2 1/2 minutes. Here’s how you know it’s done: the top of the cake should be spongy, and a toothpick stuck in the center should come out clean. Next, use a knife to score around the side of the mug to release the cake. I like to turn the mug over onto a plate and shake until the cake falls out.

If you would like to make the chocolate sauce, add all ingredients and stir.

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I’m a sucker for presentation, so finish by drizzling the sauce over the cake and top with a strawberry!

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Nutritional Facts:

*Information calculated before the chocolate sauce

Calories: 365

Carbs: 29g

Protein: 14g

Fat: 24g

This recipe contains 7g of fiber and is high in iron, good fats and antioxidants!



Double Chocolate Chickpea Cookies

Double Chocolate Chickpea Cookies

This recipe is easy AND healthy! They contain no flour, no oil and no processed sugar! The consistency is reminiscent of cookie dough, and the cookies can be adapted to either make these double chocolate cookies, or a classic chocolate chip look in 1 simple step! One thing to note, I am a honey vegan, so if you want these to be completely free of animal products, just replace the honey with raw agave (I recommend using less because agave is sweeter than honey). Now, scurry on to that kitchen and get ready to drool!

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  • 1 1/4 cup chickpeas (rinsed and drained)
  • 1/2 + 2 tbsp (2 tbsp= 1/8 cup) peanut butter (I prefer natural, raw pb, or you can make your own! Also, this recipe would taste great with homemade almond butter or my chocolate hazelnut peanut butter)
  • 1/4 cup honey
  • 1/2 cup vegan chocolate chips (I like enj0y life)
  • 2 tsp vanilla extract (yes, 2!)
  • 1 tsp baking powder
  • a pinch of salt (ONLY IF YOUR PB IS UNSALTED)

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Preheat the oven to 350 F & rinse/drain your chickpeas

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Grind up the chickpeas in the food processor

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Add all of the other ingredients (EXCEPT THE CHOCOLATE CHIPS) and process

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Now, you have a choice to make! If you want plain chocolate chip cookies, add the chocolate chips and STIR MANUALLY. If you want fudgy cookies, add half the chocolate chips and take the dough for a spin in the food processor until you have a chocolate dough.

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Then, stir in the rest manually. Feel free to add more chocolate chips, because if you’re me, you snacked on a few already. Now, with wet hands, roll the dough into little balls and place on a baking sheet with parchment paper. These cookies don’t spread much, so make them the size you want and flatten the tops with your finger.

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You should end up with about 20-24 cookies depending on how big you want them. Bake for 10 minutes, and try not to eat the whole pan!

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Nutritional Facts:

*Nutrition based on using honey and recipe yielding 20 cookies*

Calories: 107

Carbs: 12g

Protein: 3g

Fat: 6g

This recipe contains almost 2g of fiber per cookie, and if you’re using honey, you will enjoy its anti-viral and anti-inflammatory benefits!

Chocolate Hazelnut Oats

Chocolate Hazelnut Oats

These oats are one of my favorite morning treats. It’s like being bad for breakfast without being bad. A little bit of cacao powder goes a long way, but the secret to this kind of decadence is nothing more than a little hazelnut extract. Like nutella? Well then, dig in.

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The Oats:

  • 1/4 cup plain oats
  • 2 tbsp quinoa flakes
  • water
  • 1/4 cup unsweetened flaxmilk (or milk of choice)
  • 1 tbsp chia seeds
  • 1 tbsp raw cacao powder
  • 1 tsp raw agave
  • 1 tsp hazelnut extract
  • cinnamon to taste

The Toppings:

  • 1/2 cup kashi go lean crunch cereal (or 1/4 cup granola)
  • 1 small banana
  • 1 tbsp Spectrum’s Decadent Blend

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Cook the oats and quinoa flakes in water

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The reason I use quinoa flakes too? They pack more protein than oats and I like the creamier texture they add to a good bowl of oatmeal. Quinoa flakes, unlike regular quinoa, look just like tiny oatmeal, cook like it, act like it, and taste like it.

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Once the oatmeal is cooked, I like to add 1/4 cup unsweetened flaxmilk and give it a stir. Then, I put if back in the microwave for 45 secs-1 min. This makes the oatmeal creamier, fluffier and keeps it puffed up and dense. Sometimes oatmeal just deflates, you know?

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Then, add your ingredients and stir well.

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And lastly, don’t forget your hazelnut extract. It’s the reason this recipe is oh so good.

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Now, I always say feel free to customize your own toppings, but this combo is sure to make your oatmeal even more heavenly if you choose.

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I like kashi go lean crunch instead of granola because it packs an extra protein punch, and an amazing crunch. I like the balance of the creamy oats and the crunchy cereal. Perfect every time. Sometimes, I’ll make my oats and forget that I don’t have any Kashi at home, and I get very sad.

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A small banana is the perfect topping for this oatmeal. Have you ever smothered nutella on a banana? If you haven’t I suggest you get a banana right now and try it with my chocolate hazelnut spread.

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To top this breakfast off, I couldn’t resist this stuff from Spectrum. It’s good for you, AND is chocolatey. My favorite way to eat it is actually sprinkled on homemade almond butter smothered on some cinnamon raisin ezekiel bread. But this topping is really the icing on the cake for these oats.

Nutritional Facts:

With toppings:

Calories: 454

Carbs: 79g


Fat: 11g

Without toppings:

Calories: 229

Carbs: 34g

Protein: 7g

Fat: 7g

Adding the banana packs this breakfast with protein, and the chia seeds + decadent blend gives an amazing dose of omega-3 healthy fats. It is also high in Calcium, Iron and of course, antioxidants from the cacao.

Chocolate Hazelnut Butter

Chocolate Hazelnut Butter

I am very, very proud of this recipe. The funny thing is, I just made it up one day. And it is so, so , so easy. It’s basically my version of homemade nutella. The funny thing is, it’s made with peanut butter! So this recipe is a two-for-one. Homemade peanut butter + homemade nutella.

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  • 2 cup raw peanuts
  • 2 tbsp raw cacao powder
  • 2 tsp hazelnut extract
  • Optional: raw agave & sea salt (recommended)

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Now, this recipe is delicous made with raw peanuts. However, it is also delicious with roasted peanuts. So, choose your poison. If you’re roasting, peanuts go in the oven on a baking sheet for about 8 minutes at 350. They will darken slightly and become more fragrant. Watch them closely so they don’t burn.

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These were my peanuts after the oven. See? Just a tad darker.

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Let the peanuts cool for a few minutes and then place them in the food processor.

hazel pb10Send them for a whirl. Literally, just turn it on and walk away to do whatever you want for about 5 minutes. The peanuts will process faster if you roasted them simply because the natural oils that are created make the peanut butter more creamy, quicker.

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Once your peanut butter looks like, well, peanut butter, it’s time to add your ingredients.

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I’m not so big on measuring, so everything is kind of a rough estimate. Add as much salt as YOU like in your peanut butter.

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Add the cacao and hazelnut extract. The more cacao you add, the richer and darker it will get. So I’ll leave that up to you. My general rule is at least 1 tbsp cacao and 1 tsp extract for every 1 cup peanuts you used. I generally make this in 1-2 cup batches at a time, simply because you need to be prepared to eat it all..sometimes within just a few days. Oops!

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Now, if you want your spread to be more sweet, like nutella, add a little raw agave. Remember, the raw cacao will make the butter a little bitter, so I usually add just enough for it to be a little sweet, but not like a dessert. This is the fun part, the taste testing part.

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Once your masterpiece has satisfied you, quit mixing and adding and just start eating the darn stuff. Now, people have asked me how long homemade nut butters keep in the fridge. Well, the problem is that they never really last long enough to test a decent expiration date before they are devoured. But I will say, I’ve held my spoon back long enough to say they’ll keep at least a week stored in an airtight container in the fridge. Keep in mind, nut butters are creamy because of their natural oils and the longer it stays in the fridge, the more oil it will start to lose. See why I make this in small batches? 1 cup in 3-4 days is all my bum can handle!


Nutritional Facts:

1 Serving = 2 tbsp:

Calories: 196

Carbs: 8g

Protein: 7g

Fat: 16g









Vegan Chocolate Protein Mug Cake

Vegan Chocolate Protein Mug Cake

This chocolate mug cake will be everything you want it to be and more! Now, I can’t take credit for this one, as the original recipe came from a fitness blog off Pinterest, but I will be playing with this recipe to make some more yummy flavors for you!

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  • 2 tbsp oat flour (blend 2 tbsp plain oats until it turns into flour)
  • 1 tbsp protein powder (I used Sunwarrior Vanilla, but chocolate would work too)
  • 1 tbsp raw cacao powder
  • 1/4 tsp baking soda
  • pinch of sea salt
  • Optional: cinnamon and/or stevia to taste (I personally like a more bitter, rich cake)


  • 1 flax egg (combine 1 tbsp ground flax seed and 3 tbsp warm water and let sit for 5 minutes)
  • 2 tbsp alternative milk (I used coconut milk)
  • 1 tsp coconut oil (you can sub applesauce to remove some fat)
  • 1/2 tsp vanilla extract (I usually eyeball this one)
  • 1 tbsp vegan chocolate chips (I used “Enjoy life”, they’re dairy free, sugar free and gluten free)

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  1. Start the flax egg
  2. Spray the inside of a coffee mug with oil
  3. Add the dry ingredients and stir to combine
  4. Add the wet ingredients and stir to combine (If the batter seems too thick, add more “milk” until the batter resembles pancake batter)
  5. Cook in the microwave on high for 2 1/2- 3 minutes or until the top appears cooked and no longer gooey
  6. Loosen the cake from the mug with a spoon and empty onto a plate
  7. Optional: top with chocolate sauce, nut butters, fresh fruit or warm compote. Whatever your heart desires. Mine is topped with homemade cinnamon vanilla almond butter and a few chocolate chips. I ate my cake with a small glass of coconut milk as this cake is RICH and CHOCOLATEY, it’s only right to keep with tradition.

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Nutritional Facts:

*Calculated without the topping, as your toppings may vary*

Calories: 269

Carbs: 22g

Protein: 20g

Fat: 15g

This cake has almost 6g of fiber and is high in Iron and antioxidants due to the cacao powder.

*Original recipe by*

Raspberry Chocolate Fig Oatmeal

Raspberry Chocolate Fig Oatmeal

I have to admit it, sometimes my best creations come from me being ravenously hungry. The reason? I’m ok to throw almost everything I have in the kitchen into a bowl to eat. And mostly, the crazy combinations taste fantastic. I have to say, I was really impressed with this one. The flavor combinations were perfect!

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  • 1/4 cup plain oats
  • 2 tbsp quinoa flakes
  • Handful frozen raspberries + more for topping
  • Coconut milk (or preferred milk)
  • 1 tbsp cacao powder
  • 1 tbsp chia seeds
  •  Raw agave & cinnamon
  • 3-4 Figs (I had green, but black would also be delicious)
  • Unsweetened coconut flakes
  • Favorite granola (I used Udi’s Vanilla)

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Combine oats, quinoa flakes & frozen raspberries and cook with water.

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Add: Cacao powder, chia seeds, cinnamon & agave and stir until incorporated.

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Add: coconut milk until desired consistency is reached (I like thick and creamy oats).

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Top with: Raspberries, figs, a sprinkle of coconut flakes and granola.

rasp choc oats6Nutritional Facts:

Calories: 523 (This sounds high, but this was pre leg-day workout nutrition for me, which means A LOT of carbs and some healthy fats are greatly needed. Plus, I’m a nutrient counter, not a calorie counter)

Carbs: 93g

Protein: 13g

Fat: 16g

This oatmeal contains 16g of FIBER!!! Also, it is high in Vitamin C, Calcium & Iron and contains powerful antioxidants, omega-3’s and was an AMAZING fuel for my intense leg day workout!