1/4 cup flour (I use gluten-free)
1 tablespoon coconut sugar granules (normal white granulated sugar works fine)
1/4 teaspoon baking powder
1/4 cup whole milk, heavy cream or coconut cream at room temperature
1-1/2 tablespoons coconut oil, melted until liquid
1/4 teaspoon pure vanilla extract
1/8 plus a smidge of salt (weird, but the smidge makes a difference )
1 tablespoon creamy peanut butter
2 tablespoon bittersweet chocolate chunks
5 raw pecans
Mix flour, baking powder, sugar, and baking powder completely. In separate bowl mix your choice of milk, cream or coconut oil, along with vanilla and peanut butter until batter is smooth.
Blend liquids into dry ingredients. *Note: this two-step process is not crucial, but it helps keep the batter light; skip if you are in a serious dessert craving moment*
Spoon batter into a 10-ounce microwave-safe mug. The kind with straight sides is best. (I heat my coconut oil in the mug and use that. The oil helps the cake release easily. But who are we kidding here? I always eat it right from the mug!) Add pecans and roughly cut chunks of chocolate on top of batter. Microwave on high for 80 seconds. (Note: 1 minute was not enough for my microwave, and 90 seconds was too long. Depends on your microwave strength. The top should be soft but not runny. Just sayin’. This gives you an excuse to test out this recipe multiple times. Just in the interest of cooking accuracy, of course.)
Allow to cool thoroughly.
(Cross out above line.) Eat immediately, standing up at the counter. But do not email me if you get burns on your fingers.