Double Chocolate Lava Cake

Oh. Em. Gee. 

I'm always working to perfect recipes... My other Shakeology mug cake is very good, but this double chocolate lava cake is my new fave! Give them both a try and tell me which you like best! 

1 scoop Chocolate Shakeology (for the record you can use any Shakeology flavor, but it wouldn't be "double chocolate" without using the chocolate) 

1/4 tsp baking powder

1 Tbsp unsweetened cocoa powder

1 egg white

2 tsp pure maple syrup (agave or honey works too)

5 Tbsp unsweetened vanilla almond milk

2 tsp peanut butter

Dash of sea salt 

Grease your mug of choice with coconut oil. You can use the spray or just melt some inside the mug and tilt it so that it reaches all sides. Any mug will do! 

In a mixing bowl, combine the dry ingredients- Shakeology, baking powder, cocoa powder and sea salt. Mix well. Side note: Make sure your cocoa powder is unsweetened and pure cocoa. Stay away from the word "Dutch." 

Add egg white, syrup and almond milk. Stir until smooth. 

Add half of the batter to the greased mug. Then, drop 1 teaspoon of peanut butter in center of batter. Add remaining batter to the mug, on top of the PB. 

Microwave times may vary depending on the power of your machine. Start with 1 minute, 30 seconds. You can add time in 10-second intervals until your cake is the consistency you like it. I do one minute 40 seconds in my microwave. 

You can eat it from the mug or flip it over to remove it. Drizzle with warmed peanut butter and add any fruit or unsweetened coconut shreds.

Keep away from children. They will eat it all and leave you none! 

21 day fix: 

1 red, 3 tsp. Or just count it as a yellow treat swap. 

*Heating Shakeology does reduce some of the nutritional value. But on its worst day, a Shakeology cake is better than a sugar filled cake. And it tastes better too!