Chocolate Ramekins

Sweeten your International Chocolate Day with this effortless Chocolate Ramekin recipe. No leftovers guaranteed, it's also a perfect activity for the kiddies to enjoy too!

Recipe developed by Ros Vodusek & Mel, Thrive Wholesome Nutrition.


  • 1/2 Cup Self Raising Flour
  • 1/2 Coconut Sugar
  • 2 Tbsp Cacao Powder
  • 80ml Milk (Can be plant based milk to make it vegan)
  • 2 Tbsp Nut Butter (we recommend Hazelnut or Cashew Butter)
  • 1 Tsp Vanilla Extract
  • 4 Pieces Dark Chocolate (Optional)


  1. Sift the flour, coconut sugar and cacao powder into a medium bowl.
  2. Add in the milk, nut butter, Rich Glen Signature EVOO and Vanilla and stir until well combined.
  3. Divide mixture between 2 Ramekins or mugs (Please make sure they are Microwave Safe)
  4. Take one ramekin and microwave for 60 seconds, check the cake and then Microwave again for another 30 seconds.
  5. Repeat with the second Ramekin. 
  6. Serve warm with your choice of ice cream or fresh whipped cream.
*Microwave times may vary.  You want your cake to be soft and bouncy and moist on the inside. It is ok for it to still be a little gooey if you prefer. The longer you microwave it, the more cakey it will become.  

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Products used in this recipe