Chef’s Tip: When blended with a touch of water, soaked cashews transform into a healthier cream for desserts.
Ingredients
1/3 cup raw cashews
2 tbsp whiskey
1 tbsp maple syrup, plus 2 tsp
1 egg
1/4 cup plain Greek yogurt
1 tsp instant-espresso powder
1/4 cup oat flour or whole-wheat pastry flour
1 tbsp unsweetened (natural) cocoa powder
1/4 tsp cinnamon
1/4 tsp baking soda
Pinch of salt
Directions
Place cashews in a bowl, cover with water, and let soak at least 2 hours; drain.
Blend cashews with ¼ cup water, whiskey, and 1 tbsp maple syrup until smooth.
In a greased, large coffee mug, stir egg, yogurt, 2 tsp maple syrup, and espresso powder. Add flour, cocoa powder, cinnamon, baking soda, and salt and stir until everything is moist.
Cover mug with a paper towel and microwave on high until puffed and set (between 90 seconds and 2 minutes).
Top with some whiskey-cashew cream. Save extra cream for more cakes, or stir into oatmeal.