Ingredients
Scale
- 1 tablespoon cocoa powder (affiliate)
- 1/4 cup coconut oil (affiliate)
- 1/4 cup semi-sweet chocolate chips (affiliate)
- 1/4 cup honey (affiliate)
- 1/2 teaspoon vanilla (affiliate)
- 1/8 teaspoon salt
- 1/4 cup flour
- 1 egg
- 1/2 teaspoon baking powder
- 3 tablespoons MaraNatha Creamy No Stir Almond Butter (affiliate)
Instructions
- In a small saucepan on the stovetop, whisk together cocoa powder, coconut oil, chocolate chips, honey, vanilla, and salt over medium low heat until chocolate chips are melted.
- Be careful not to overheat – this should take you less than 1 minute! You can also melt all ingredients together using a microwave.
- Add flour, egg, and baking powder to chocolate mixture. Whisk until completely smooth and no lumps remain.
- Place trivet in bottom of pressure cooker and add 1 cup of water.
- Grease 3 small heat proof ramekins then divide chocolate mixture evenly inside them.
- Tuck 1 tablespoon of almond butter into the middle of each ramekin, then cover any bits of exposed almond butter with the surrounding chocolate batter.
- Place ramekins on trivet, lock lid, and set to high pressure for 7 minutes.
- When time is up, do a quick release, carefully remove ramekins from pressure cooker, loosen edges, and flip upside down onto a small plate.
- Serve dusted with powdered sugar!
- Prep Time: 5 mins
- Cook Time: 10 mins