Chocolate Brownie Cakes with Vegan Ice Cream

Don't think for a second you will not feel the indulgence of this one...it takes seconds and can be done for a group. Oh, and did I mention no oil? Can you say "impressive"???

Makes (4) servings (can easily be doubled)

1 cup Rice Flour

1 cup Sugar (or Splenda)

1/2 tsp. baking powder

1 tsp. sea salt

1/2 cup cocoa powder (for extra chocolate you can add vegan chocolate chips as well)

2 cups Vanilla Almond Milk

1 tbsp. vanilla extract

1 medium avocado

Mix dry ingredients in bowl. Add in liquids, avocado & mix VERY well. I like to use a hand held blender (Cuisinart makes a fantastic one) which creates a silky smooth texture like no other...but a typical hand held mixer will work (just make sure to use the "whip" setting).

Pour equal parts into (4) ramekins. Careful not to fill past 3/4 or they will over flow when baking. Microwave for 1 minute - allowing them to rest for 30 seconds in between - continue to microwave in 30 second increments until edges are cooked and center is still soft (typically no more than 2 minutes is needed). They will continue to cook while they rest.

Serve warm with a scoop of your favorite coconut or soy ice cream...my favorite is vanilla coconut milk ice cream with a sprig of mint...can you say "YUM"?

* Hint: for entertaining mix all dry ingredients together in a Tupperware - and same for the liquid. Then quickly remove the lids, add the two together, mix, microwave and serve...all done within 5 minutes. No one will even know you are gone from the table!