These street-style Tawa Masala Burgers have undergone a vegan twist by using tofu instead of paneer or cheese. This delicious Indian burger recipe is made with vegetables and tofu then flavoured with pav bhaji masala and schezwan sauce.
- Street-style Tawa Veg Masala Burger – Indian Sloppy Joes!
- Indian Tawa Recipes
- Difference between veggie burgers and Tawa Burgers Vegan Tawa Burger – why use tofu?
- Vegan Tofu Tawa Masala Burger Ingredients Gluten-free Tawa Burger
- Equipment required Tawa – what is a tawa? Serrated knife/bread knife
- How to make Tawa Tofu Burger
- Serving Suggestion
- Storage
- FAQs
- Other Indian Street Food Recipes
Street-style Tawa Veg Masala Burger – Indian Sloppy Joes!
Tawa Burgers are a modern Indian-fusion street food consisting of soft burger buns stuffed with a vegetable masala filling. These burgers are then toasted whole in a buttery masala, all prepared on a searing hot Tawa. Cubes of cheese or paneer is often added to the filling.
Tawa Burgers appear to originate in Hyderabad in an eatery called Shalimar Tiffins. Their version is known as the Tawa Premium Burger.
I call these Indian-style Sloppy Joes because of the similarities between the way the fillings spill out of the buns.
Indian Tawa Recipes
You can find a variety of Tawa recipes in Indian cuisine with some of the most popular being Tawa Pulao , Tawa Vegetables, Masala Pav, Tawa Paneer Masala and Pav Bhaji .
Often, these dishes are prepared on Indian street food carts directly on the tawa used to make Pav Bhaji so many of these recipes when recreated at home will contain Pav Bhaji masala.
Difference between veggie burgers and Tawa Burgers
Veggie burgers are made with plenty of chopped vegetables, often beans and are formed into patties which are firstly cooked then layered into burgers.
Tawa Burgers are made up of a looser mixture that is spooned in between burger buns.
Vegan Tawa Burger – why use tofu?
I’ve seen many recipes out there on social media that use paneer or cheese (or even a combo of them both!) but I wanted to make a plant-based version for those who are vegan or avoiding cheese/dairy for other reasons.
Tofu is often used to veganise cheese based recipes and I find that it works as a brilliant alternative in this recipe.
Tofu holds in shape well and in similarity to paneer, does not melt.
Vegan Tofu Tawa Masala Burger Ingredients
Tofu – firm tofu is the perfect vegan replacement for paneer or cheese. Drain the tofu either using a tofu press or plenty of kitchen towels and a weight. Grate the tofu prior to use or make tofu crumbs in a food processor
Potato – I have used a small amount of mashed white potato to help bulk and bind the filling. Usual recipes of tawa burger contain cheese which helps to bring together the filling however tofu does not have such properties. Alternatively, use mashed potato powder or flakes.
Onion and garlic – use fresh where possible, chop finely or use a food processor but do not make a puree as we want the filling to be chunky.
Peppers – you can use any colour bell pepper but green or yellow is best as red can be sweeter
Tomato – finely chopped fresh tomatoes are best but you could also use tinned chopped tomatoes
Rolls – either baps (soft Scottish bread rolls) or soft white rolls are best. Use large rolls where possible to give room for the filling. You could also use crusty bread rolls but they will be harder to eat. Some supermarkets sell rolls that are ready sliced, you can use these but I prefer to keep one side of the rolls intact so I cut them myself.
Butter – we have used unsalted vegan butter. I unsalted because I will season with salt later in the prep to my liking.
Oil – we have used olive oil which is suitable for cooking. You can also use sunflower or vegetable oil which do not have strong flavours.
Fresh coriander leaves – fresh coriander leaves are added in both the filling and to toast the burgers
Tawa Burger Spices
Schezwan Sauce – Schezwan sauce is used both in the filling and to toast the burger prior to serving. I like to use my own homemade sauce which tastes really fresh and is also made according to my spice preference. If you do not have this sauce, then use chilli sauce alone.
Tomato Ketchup – a small squeeze of tomato ketchup adds some tartness and balances out the spicy Schezwan sauce. If using tinned tomatoes, you can leave out the extra tomato ketchup.
Chilli sauce – I added a little bottled chilli sauce but you can leave this out if you want.
Pav Bhaji Masala – Pav Bhaji Masala is commonly found in “tawa” recipes. Good Pav Bhaji Masala will contain dagad na phool, or black stone flower which gives it the unique flavour.
Red chilli powder and turmeric
Gluten-free Tawa Burger
The filling of this Tawa Burger can be gluten-free if using gluten-free Schezwan sauce (you can easily make this at home by using tamari instead of soy sauce)
You can also buy gluten-free rolls from most supermarkets.
Equipment required
Tawa – what is a tawa?
A tawa is an Indian style frying pan that is round and either flat or very shallow. They are mostly made from cast iron but you can also find sheet iron, steel or aluminium.
The tawa can be inverted and used to cook flat breads like Gujarati rotlis and paratha .
Indian street food vendors can use the properties of the Tawa to their advantage as the centre of the tawa heats more than the sides. This way, dishes can be prepared adjacent to each other depending on their cooking times.
Note: If you do not have a tawa then use a non-stick frying pan which will achieve the same results.
Serrated knife/bread knife
A serrated knife has a series of teeth on the edge of the blade. Bread knives have serrated blades.
A good serrated knife means you can cleanly slice the rolls in half without damaging the bread. They work by slicing through food that have a hard exterior and softer interior.
We want to leave one side of the rolls intact as this makes the burgers easier to assemble.
How to make Tawa Tofu Burger
Note – we have not used a tawa in the video but rather a non-stick frying pan
A few steps are required:
- Make the filling
- Assemble the burger
- Toast the burger
How to prepare Tawa Burger filling:
Ensure your tofu is well drained prior to using as soggy tofu will cause moisture to be released when cooking. Grate the tofu or make crumbs using a food processor.
Ensure your pan is big enough as there will be a lot of stirring involved!
Saute the onion and garlic in oil and butter (you can either use butter and oil or just butter at this point)
Add the peppers when the onions have softened just slightly. This gives the peppers ample time to soften without the onion starting to burn
Add the tomatoes and once they have also started to go soft, add the sauces. You can add the sauces depending how spicy you want the burgers. Keep the heat low as you add the sauces so that the mixture does not burn.
Mix in the spices and masalas. Tip in the tofu and potatoes and salt.
I like to add salt once all of the ingredients are in the pan as it gives me a better indication of how much salt I will need to add.
Give everything a good stir to incorporate the spices with the tofu. Add the finely chopped coriander leaves
How to slice rolls perfectly without crumbling or squashing the bread
Now its time for the assembly!
Use a serrated knife to slice the bread rolls in half perfectly. You will only need slight side to side motion and the knife will glide through the bread rolls.
Keep one side of the roll intact so that once the burgers are filled, the burgers stays together.
At this point, you could spread a layer of green chutney or mayo or whichever condiment you fancy to one side of the rolls.
Spoon in the mixture. Do not overfill as the burger will not close. Push the mixture together so that it forms a mass. Clean the sides of the rolls
Add salad at this point if you wish to.
Toast the burger
Heat the same pan you used earlier and add a knob of butter and a little glug of oil. Add a spoon of schezwan sauce and coriander. Once the butter is melted and bubbling, coat the burger entirely in the mixture and toast all over.
I prefer to do this in batches so I melt a bit of butter for around 2-3 burgers before repeating. This ensures the mixture does not burn and the burger does not soak up too much of the butter.
Serving Suggestion
Serve hot for the best experience.
As these have plenty of their own flavour, you can totally serve alone with a soda or fizzy drink.
But if you want something a little bit more, then a minty green chutney goes great!
I love mine with Kenyan style masala chips for a full burger and chips meal. A tall glass of mango and lime lassi will be so cooling alongside it. If you fancy something fizzy, then a Virgin Cardamom Mojito is the one!
You can also serve with potato crisps or other fried snacks.
Storage
Fridge – prep the filling in advance and store in an airtight container for up to 3 days in the fridge. You can also keep leftover burgers in the fridge for up to 2 days. I cover them with either foil or clingfilm to keep the burger intact. Reheat in the oven or toast on a pan/tawa to revive.
Freezer – you can make the filling and freeze. Allow to defrost either at room temperature or use a microwave.
You can grill the burgers instead of toasting on the tawa. Brush the burger all over with the buttered masala and grill for approx 1 minute on each side.
Yes they can. Make the filling in advance which will keep fresh in the fridge for up to 3 days. You could also fill the burgers in advance and wrap them in clingfilm or foil and place in the fridge. Prior to serving, toast in the masala butter. You may have to keep the heat low as the filling inside will be cold.
Omit the schezwan sauce and use chilli sauce and ketchup only. You may want to increase the amount of chilli powder to achieve the similar level of heat.
Other Indian Street Food Recipes
Bread Pakora with Aloo and Chutney Stuffing
Indian Masala Chips/Fries
Ultimate Papdi Chaat
Kutchi Dabeli
Gujarat Na Daal Vada
Gujarati Batata Vada
Best ever Bhel Puri
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Tawa Burger (the BEST Vegan Recipe)
Equipment
- 1 Tawa/non-stick frying pan
- 1 Spatula
- 1 Cheese grater
Ingredients
- 396 gram tofu firm well drained and grated
- 100 gram potatoes boiled and grated
- 60 gram butter vegan
- 6 tablespoon oil
- 8 burger buns vegan
- 1 onion finely chopped
- 4 cloves garlic finely chopped
- 1 cup capsicum green/yellow
- ½ cup tomato chopped
- 4-5 tablespoon schezwan sauce
- 3 tablespoon ketchup
- 3-4 tablespoon pav bhaji masala
- 1 teaspoon turmeric powder
- 2 teaspoon chilli powder red
- 5 tablespoon cilantro/coriander chopped
- salt
Instructions
- Heat 3 tablespoon oil and 30gram butter in a pan. 60 gram butter, 6 tablespoon oil
- Add chopped onion and garlic, saute for 2-3 minutes. 1 onion, 4 cloves garlic
- Now add chopped capsicum and cook further 5-6 minutes. 1 cup capsicum
- Add tomatoes, mix and cook the mixture until they started to go soft. 1/2 cup tomato
- Add all the sauces and mix well. 4-5 tablespoon schezwan sauce, 3 tablespoon ketchup
- Mix in the spices/masalas. 3-4 tablespoon pav bhaji masala, 1 teaspoon turmeric powder, 2 teaspoon chilli powder
- Stir in tofu and boiled potatoes. 396 gram tofu firm, 100 gram potatoes
- Mix all well, add salt. salt
- Add chopped coriander (leave some for later use) 5 tablespoon cilantro/coriander
- Let the filling slightly cool before assembling the burgers.
- Cut the rolls and fill a couple of tablespoons of filling. 8 burger buns
- Heat little oil and a knob of butter in a pan. 60 gram butter, 6 tablespoon oil
- Add some schezwan sauce and chopped coriander. 4-5 tablespoon schezwan sauce
- Mix well and coat the burger all over and slightly toast it all over.
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Tawa Burger (the BEST Vegan Recipe)
Equipment
- 1 Tawa/non-stick frying pan
- 1 Spatula
- 1 Cheese grater
Ingredients
- 396 gram tofu firm well drained and grated
- 100 gram potatoes boiled and grated
- 60 gram butter vegan
- 6 tablespoon oil
- 8 burger buns vegan
- 1 onion finely chopped
- 4 cloves garlic finely chopped
- 1 cup capsicum green/yellow
- ½ cup tomato chopped
- 4-5 tablespoon schezwan sauce
- 3 tablespoon ketchup
- 3-4 tablespoon pav bhaji masala
- 1 teaspoon turmeric powder
- 2 teaspoon chilli powder red
- 5 tablespoon cilantro/coriander chopped
- salt
Instructions
- Heat 3 tablespoon oil and 30gram butter in a pan. 60 gram butter, 6 tablespoon oil
- Add chopped onion and garlic, saute for 2-3 minutes. 1 onion, 4 cloves garlic
- Now add chopped capsicum and cook further 5-6 minutes. 1 cup capsicum
- Add tomatoes, mix and cook the mixture until they started to go soft. 1/2 cup tomato
- Add all the sauces and mix well. 4-5 tablespoon schezwan sauce, 3 tablespoon ketchup
- Mix in the spices/masalas. 3-4 tablespoon pav bhaji masala, 1 teaspoon turmeric powder, 2 teaspoon chilli powder
- Stir in tofu and boiled potatoes. 396 gram tofu firm, 100 gram potatoes
- Mix all well, add salt. salt
- Add chopped coriander (leave some for later use) 5 tablespoon cilantro/coriander
- Let the filling slightly cool before assembling the burgers.
- Cut the rolls and fill a couple of tablespoons of filling. 8 burger buns
- Heat little oil and a knob of butter in a pan. 60 gram butter, 6 tablespoon oil
- Add some schezwan sauce and chopped coriander. 4-5 tablespoon schezwan sauce
- Mix well and coat the burger all over and slightly toast it all over.
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Vegan Burnt Basque Cheesecake is so creamy and silky with the perfect gooey centre and is flavoured with orange and sweet vanilla for a burst of spring-time freshness. It is light, creamy and made without dairy or nuts.
This eggless and dairy-free cheesecake is made with silken tofu and baked in the air-fryer to perfection. Just 5 main ingredients are required to make this crustless Spanish cheesecake.
Easy Burnt Basque Cheesecake (plant-based) – Vegan San Sebastian Cheesecake
This truly is an easy cheesecake , just pop the ingredients into a blender, blend until smooth, pour into a tin and cook. On top of that, it is crustless which is one less thing to worry about.
This silken tofu dessert is totally vegan and yet is creamy with a custard-like texture that resembles its original version.
The beauty of using tofu means that you do not need to use any nuts to make vegan cheesecake.
What is a Basque Burnt Cheesecake?
Basque Cheesecake is a crustless cheesecake recipe with a burnt exterior and mousselike filling. The original recipe is known as Torta de Queso and hails from La Viña in San Sebastian found in the Basque region of Spain.
The traditional recipe is made from philadelphia cheese, heavy or double cream, eggs, flour and sugar. It is baked in the oven.
Why you should make this cheesecake
Easy to make – one of the easiest, simple and best cheesecake you will ever make
Vegan, plant based and animal product free
Gluten-free
Nut-free
Doesn’t require a water-bath
Make ahead so great for entertaining
So forgiving – this doesn’t need to be a pretty cheesecake, its allowed to be burned, wonky and without smooth edges
Why make Airfryer Cheesecake?
The beauty of the air fryer is that you can bake so many things in it. I solely rely on my air fryer to make my puff-pastry wonders because the results are always perfection. Some examples include my Rose and Pistachio Cream Horns and Air fryer Punjabi Samosa Puffs .
The air fryer cooks perfectly from all sides and including the bottom. Also, I find it easier to control the temperature of the air fryer digitally than an oven.
What is Vegan Basque Cheesecake made out of?
Silken tofu – the ultimate vegan ingredient – is it fair to call it that? Silken tofu makes a great substutute in vegan desserts due to its thick and creamy texture when blended
Vegan double cream – The cream provides the richness, you can use either coconut milk or vegan double cream
Sugar – use white granulated sugar, most sugar is vegan but check the packaging first
Cornstarch – cornstarch helps to thicken and set the mixture in the absence of egg. You can also use tapioca starch which has the same properties.
Vanilla extract – for flavour – you can use vanilla extract, vanilla essence or vanilla bean
Orange oil/extract – this is optional but if you want a incredible flavours use either Orange oil (the product used in Terry’s Chocolate Orange) or orange extract
Orange zest – for extra oomph of flavour, add some orange zest
What is silken tofu?
Silken tofu, or soft, silk or Japanese style tofu is is softer in consistency compared with regular firm tofu.
Silken tofu require careful handling as it easily falls apart.
How is silken tofu made?
Silken tofu is made by coagulating soy milk without curdling the milk. It’s also left unpressed, so every block retains all of its moisture while cooling. Because curds never form, the tofu has a smooth texture.
Where to buy silken tofu?
You can find silken tofu mostly in the World Food Aisle. It is packed into aseptic packaging and thus does not require chilling or refrigeration. In the UK brands such as Morinu, Yutaka, The Tofoo Co and Clearspring are quite popular.
What to make with silken tofu?
Apart from delicious vegan desserts, in fried rice, noodles, scrambled, in sauces or dressings and smoothies. It can be used in making vegan pasta sauce too.
Variations
If you leave out the vanilla and orange, you can have a lot of fun playing around with different flavours.
Here are some options you can try:
Lemon or lemon sugar – add lemon zest into the batter and sprinkle the top of the cheesecake with a mix of lemon zest and white granulated sugar.
Blueberry – fold in fresh blueberries into the batter prior to baking.
Pumpkin spice – add a pinch of pumpkin spice or cinnamon powder into the batter.
Coffee – add some instant coffee powder into the batter.
Matcha – use either green or blue matcha powder.
Pandan – pandan or screw pine is a leaf used in South-East Asian cooking and has flavour similar to sugar cane and mango. Use pandan juice in the batter.
Sugar-free Basque Cheesecake
You can also make vegan basque cheesecake sugar-free. The sugar does not contribute to the texture of the cheesecake, only sweetens it so you can use a sugar-free alternative like stevia and erythritol which is a 100% natural sweetener.
Replace the sugar directly with the natural sweetener by following the substitution instructs on the packet. I used it in this Badam Katli (almond thins), which was made in the Instant Pot.
Eggless Basque Cheesecake
If you want to make an eggless cheesecake but use milk-based products, you can use cream cheese, yogurt, cream, condensed milk, sugar, milk powder and cornstarch.
240 gram Cream cheese
120 ml Cream (single or double)
100 gram Greek yogurt
140 ml Condensed milk (sweet)
25 g Milk powder (full fat)
1/4 tsp Baking powder
30 g Castor sugar
40 g Corn starch/cornflour
1 generous pinch Salt
1/2 tsp Vanilla extract
Equipment needed for Vegan Burnt Basque Cheesecake
Blender / Stand Mixer – I like to use a blender to mix the batter as it is convenient and also assures that there are no lumps left in the batter. However, the batter can be mixed by hand or with a stand mixer or hand blender too.
Spring form Pan – I personally like to use spring form cake tins for my bakes as it is convenient to open the sides for picture-perfect cakes. Also these cake tins are taller than most cake pans allowing for the mixture to rise.
Parchment Paper – The use of parchment paper to line the cake tins makes it so easier to remove the cheesecake from the pan after it has been baked. White or brown parchment is fine.
Air Fryer – Traditional or oven baked burnt cheesecake takes a lot of time to bake in the oven – atleast one hour to preheat the oven then 50-55 minutes baking time. In the air fryer, this cheesecake is made in half the time.
How to make Vegan Basque Cheesecake
The first step is to prepare the cheesecake batter. Simply add all ingredients to a blender and blend away until smooth.
Prepare your desired spring-form (ensure it fits into your air-fryer) by lining with parchment paper. Parchment paper ensures the filling does not leak through the springform.
Fill your spring-form pan 3/4 of the way up. You may have to tap it a few times to dislodge any air bubbles.
Preheat the air fryer to 180C for 5 minutes.
Then bake at 191C for 35 minutes.
Bake until the top is dark brown and there is only a little jiggle left.
Allow to cool and then refridgerate preferably overnight.
Serve chilled
How to make Basque Cheesecake in the oven
If you do not have an air fryer, you can use your oven. Pre heat the oven beforehand.
Bake in the centre of a pre-heated oven at 210C/410F for 50-55 min. You may have to turn the cheesecake at the half way mark so that it cooks evenly from all sides.
Some tips to remember to make the most perfect vegan Burnt Basque Cheesecake
Make sure all the ingredients are at the room temperature – tofu and cream. This will ensure quick and even blending in the blender.
Do not overmix the cheesecake batter. The ideal blending time is between 40-60 seconds.
Keep an eye on the top of the cheesecake, if it appears to be browning too quickly, turn down the temperature. Only open the air fryer for a few seconds at a time to prevent it loosing too much heat
Each air fryer model is different to the next so you may have to adjust the time and temperature.
If you do not have a jug blender then use a stick blender or stand mixer.
Your cheesecake may jiggle and appear undercooked when taken out of the air fryer but it will firm up as it cools
Chill in the fridge to allow it to set perfectly. This is the hard part, but to enjoy your cheesecake at its best, chill at least 12 hours or overnight.
Wait until the cheesecake has fully set after refridgeration before attempting to take out of the pan or peel away the parchment paper.
Use a sharp knife to cut the cheesecake cleanly.
Want your cheesecake less sweet? You can use less sugar to begin with and have a taste of the batter before baking.
Serving suggestions
Basque cheesecake is best enjoyed chilled, serve as it is or with a dollop of softly whipped cream.
Top it up with a brown sugar butter sauce along with fruits such as peach, pear or fresh berries.
Serve with a coulis, chocolate sauce (quick vegan chocolate sauce recipe in the recipe card below) or a freshly brewed hot black coffee.
Storage
Store in an airtight container in the fridge. It is best to eat in within 2-3 days.
You can freeze this vegan cheesecake by placing in a freezer-safe container. Either freeze whole or in slices. Simply thaw in the fridge overnight.
This cheesecake tastes sweet and creamy, similar to a custard.
You can store this cheesecake in the fridge for up to 3 days. Keep away from strong odours.
The beauty of a basque cheesecake is that it gives you a black canvas to serve with whichever flavour you fancy. Serve with a fruit coulis or reduction. It also goes great with chocolate sauce
You can make perfect crack-free New York style cheesecake in the Instant Pot. My go-to is my Instant Pot Eggless Mango Cheesecake
Firm tofu or Chinese style tofu is the most common style of tofu. It is refrigerated and retains its shape well. Silken tofu crumbles easily and cannot be pressed. It has a long shelf life and is best used once blended.
Yes you can. You can use small springform pans or individual ramekins. You will have to adjust the air-frying time.
Absolutely yes, please read the instructions above in the post.
In the UK cornflour is available in small packets and used in the cooking when recipe requires cornstarch.
Other Tofu and Air Fryer Recipes
Tawa Burger (vegan)
Tofu Mango Curry
Tofu Cutlets
Roasted Butternut Squash with Tofu Croutons
Super Crispy Air Fryer Tofu
Funfetti Nankhtai in Air Fryer
Air Fryer Apple Ring Donuts
Vegan Cornish Pasties/hand pies
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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The BEST Vegan Burnt Basque Cheesecake (+ Air fryer Method)
Equipment
- 1 Blender
- 1 spring form 8 inch/20 cm
- 1 Parchment paper
- 1 Air fryer
Ingredients
Vegan Burnt Basque Cheesecake
- 600 grams silken tofu
- 400 ml vegan cream or coconut milk
- 230 grams sugar
- 70 grams corn starch fine white
- 1 teaspoon vanilla extract
- 2 teaspoon orange extract or oil
- 1 tablespoon orange zest
Vegan Chocolate Sauce
- 2 tablespoon cocoa powder
- 2 tablespoon butter vegan (you can use any smooth nut butter too)
- 2 tablespoon maple syrup or agave
- 3 tablespoon boiling water
Instructions
Vegan Burnt Basque Cheesecake
- Line spring form cake pan using a parchment paper.
- In a blender add tofu, cream or coconut milk, corn starch, vanilla, orange and zest. 600 grams silken tofu, 400 ml vegan cream, 70 grams corn starch, 1 teaspoon vanilla extract, 2 teaspoon orange extract, 1 tablespoon orange zest, 230 grams sugar
- Blend until smooth, making sure the sugar is completely incorporated, and the mixture is light, fluffy, and lump-free.
- Pour the batter into the lined cake tin.
- Preheat the air fryer 180C for 5 minutes.
- Bake in the air fryer for 35 minutes at 191C.
- Remove from the air fryer and let it completely cool on a wire rack.
- Then chill in the refrigerator over night or at least 12 hours.
Vegan Chocolate Sauce
- Mix all the ingredients in a mixing bowl or jug. 2 tablespoon cocoa powder, 2 tablespoon butter, 2 tablespoon maple syrup, 3 tablespoon boiling water
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
