If making your own macadamia milk, blend the macadamias, vanilla, date and water in a high performance blender at medium to high speed until creamy white. Pour into a clean, sterilised glass bottle. You can store the macadamia milk in the fridge for about four days.
Combine the cardamom, cinnamon, raw cacao and honey in a mug.
Pour over 1 tablespoon of boiling water and stir to combine. Heat the macadamia milk in a small saucepan or a milk steamer and pour over the cacao mixture.
Stir and serve immediately, sprinkled with a little extra cinnamon if desired.
When you’re after that chocolatey-hit – this easy chocolate mug cake with it’s gooey flowing centre will satisfy that craving without the sugar hit. Low-carb and low calorie, this dessert is sure to please! Whip up this decadent mug cake in a matter of minutes.