Single-Serve Sleepy Chocolate Cookie Cake

There's a very specific kind of craving that hits after dinner: not hungry, just wanting something sweet, warm, and a little bit indulgent before the day officially clocks off. Created by the lovely @nourishfulsabrina, this Single-Serve Chocolate Cookie Cake is exactly that. Rich, fudgy, and chocolatey enough to feel like a proper dessert, it bakes up in under 15 minutes in one bowl and comes in at under 100 calories. It's the kind of recipe you keep on repeat.

The upgrade that takes it from "healthy dessert" to "actual wind-down ritual" is adding Nu Harvest Chocolate Moon Mylk. It's a functional, low-calorie hot chocolate blend built for exactly this moment: real cacao for that rich chocolate flavour, magnesium (now 4.4x more than the previous formula, and a mineral most Aussies aren't getting enough of through diet alone), glycine, and L-tryptophan, an essential amino acid your body can't make on its own. Add in passionflower and lemon balm extract, traditionally used to support relaxation and a sense of calm, and you've got a dessert that's quietly doing you a favour while it tastes like one too.

This isn't a "treat yourself" once-in-a-while product either. It's for anyone who wants a proper wind-down after a big day, anyone who reaches for something sweet after dinner (no judgement here), and honestly anyone navigating a busy, high-demand lifestyle who could use five minutes of calm before bed.

Which makes this cookie cake the perfect after-dinner, before-sleep moment: mix it in a ramekin, let it bake while you tidy up the kitchen, and sit down to a warm, fudgy dessert that's working just as hard to help you switch off as it is to satisfy the craving. Let's get into it.

HERE'S WHAT YOU WILL NEED

• 1 Tbsp oat flour
• 2 Tbsp Nu Harvest Chocolate Moon Mylk (use code SABRINA15 for 15% off)
• 4 Tbsp egg whites
• 1 Tbsp unsweetened almond milk
• 1 tsp baking powder
• 1 Tbsp natural sweetener (e.g. stevia or monk fruit)
• Chocolate chips, optional

HERE'S HOW TO MAKE IT

1. Add all ingredients to a small bowl or ramekin.
2. Mix until smooth and no lumps remain.
3. Pour the batter into a lined baking dish.
4. Top with chocolate chips if using.
5. Air fry or bake at 180°C for 8–10 minutes, or until the top is set and the centre is just cooked.
6. Let cool for 2–3 minutes before enjoying.

For an extra treat, top it with a spoonful of Greek yoghurt or sugar-free vanilla ice cream 🤭

This one's proof that "healthy" and "indulgent" aren't opposites, especially when dessert is doubling as your wind-down ritual. Whether it's the classic version or the Moon Mylk swap, it's a warm, fudgy way to close out a busy day and ease into a proper night's sleep. Keep Nu Harvest Chocolate Moon Mylk (use code SABRINA15 for 15% off) on hand for this one and any other after-dinner moment that calls for something sweet, calm, and a little bit magic. 🍫✨