Gluten free, dairy free, grain free, sugar free, and is made in less than 5 minutes, start to finish. Bonus: a not very secret ingredient that reduces pain and inflammation, is legal in Washington and Colorado, and is literally growing in my back yard.
- 1 very ripe medium banana
- 1 large egg
- 1/4 t vanilla
- 1 T peanut or almond butter
- 1 T canna-coconut oil (or if you prefer not to be medicated, another T of nut butter)*
- 2 heaping T cacao powder
- 2 t sweetener (of any kind)
Put the banana, egg, vanilla, nut butter and canna-coco oil into a food processor and blend until uniform in color. Add cacao powder and sweetener. Mix until it looks like chocolate cake batter.
Pour into two greased coffee mugs, and put those mugs into the microwave for about a minute. Remove (carefully) and flip over onto a desert plate. Or eat it right from the mug, but if you flip it, it will stop baking and the bottom will act as a sort of ganache.
*Everyone’s THC tolerance is different. If you don’t already know how to make your own canna-coconut oil, click here for some general information.