Chocolate Chip Cookie Dough Mug Muffin

• 1/3 cup Pecan halves, ground to a fine meal
• 1/4 cup Shredded coconut, ground to a fine meal
• 1 tablespoon Almond butter
• 1 teaspoon Maple syrup (or more according to your desired level of sweetness)
• 2 tablespoons Coconut Milk
• 1 Egg (Vegan option: sub egg by combining 1tbsp chia seeds + 3tbsp water)
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Vanilla Extract
• 1 handful Unsweetened chocolate chips or cacao nibs

1. Grind the pecans and shredded coconut (separately) into a fine meal in a coffee grinder.
2. Combine the pecans, shredded coconut and the rest of the ingredients in a bowl. Whisk vigorously until well combined and smooth. Add the chocolate chips or cacao nibs last. If you want to make this vegan, replace the egg by mixing 1 tbsp of chia seeds with 3 tbsp of filtered water and let stand for a minute before adding to the batter. Chia seeds when combined with water form a gel-like substance that reach the same binding properties as that of eggs.
3. Transfer to a mug, making sure to leave at least 1.5 inch of space between the rim of the mug and the batter, as the mug cake will expand. Microwave for 1 minute.
4. Let rest for 3-4 minutes before digging in directly with a spoon.

pecan halves, shredded coconut, almond butter, maple syrup, coconut milk, egg, baking soda, vanilla, handful

Taken from food52.com/recipes/26482-chocolate-chip-cookie-dough-mug-muffin (may not work)