Ingredients
- Almond flour: 10 g
- Cosmix fermented yeast protein powder Indonesian cacao: 30 g
- Cocoa powder: 8 g
- Jaggery powder / coconut sugar: 18 g
- Baking powder: 1 g
- Salt: pinch
- Plant milk: 55 g
- Melted coconut oil: 8 g
- Dark chocolate cubes for centre
Method
- In a bowl, mix Jaggery powder or coconut sugar along with some milk and coconut oil and whisk until dissolved
- Add one scoop of Cosmix fermented yeast protein powder Indonesian cacao, almond floor, baking powder, cacao powder, pinch of salt and mix
- Take a bake proof bowl or Remikin, with some dusted cacao powder in it and pour the mixture in it.
- Add some chocolate cubes in between and cover it with some more mixture
- Bake as per required or until it’s completely cooked from outside and is soft and gooey from the inside and ENJOY
