Ingredients

• 150 g cooked brown rice — slightly warm and soft
• 40 g prunes — finely chopped
• 25 g unflavoured or mild chocolate protein powder — dry
• 120 ml unsweetened soy milk — room temperature
• 10 g ground flaxseed — ground
• 5 g unsweetened cocoa powder — sifted if lumpy
• 1.5 g ground cinnamon — ground
• 60 ml water — hot

Instructions

1. In a small bowl, whisk together the protein powder, cocoa powder, ground cinnamon, and ground flaxseed to remove any lumps.
2. Add the unsweetened soy milk and hot water to the dry mixture and whisk until you have a smooth, pourable but slightly thick batter.
3. In a separate bowl, combine the warm cooked brown rice and finely chopped prunes, stirring until the prunes are evenly distributed and the rice is loosened.
4. Pour the protein-cocoa mixture over the rice and prunes, and stir well until all the grains are coated and a soft, spoonable mixture forms.
5. Divide the mixture evenly into 2–3 small heat-safe ramekins or silicone muffin cups, pressing down gently to compact.
6. Microwave each cup on medium power for 60–90 seconds (or steam in a covered pan for 8–10 minutes) until just set and warmed through but still very soft and moist.
7. Let the cups cool for 5 minutes before eating to allow the texture to settle, then serve warm or at room temperature with a small sip of water or herbal tea.