Prepare the coffee:

Add Sleepy Owl Xpresso soluble coffee granules to 1 tbsp hot water. Stir until completely dissolved. Set aside.

Prepare the almond flour:

Blend whole almonds until finely ground. Measure ½ cup almond flour and transfer to a bowl.

Mix the dry ingredients:

Add baking powder, baking soda and salt to the almond flour. Mix well and set aside.

Mix the wet ingredients:

In another bowl, whisk the egg well. Add honey, melted ghee, milk, vanilla essence and dissolved coffee. Whisk until well combined.

Make the batter:

Add the dry ingredients to the wet mixture. Mix gently just until a smooth batter forms. Do not overmix.

Add the coffee chocolate and almonds:

Fold in the chopped almonds and Hershey's Dark N Rich Coffee Flavor.

Transfer to the mug/bowl:

Lightly grease a microwave-safe glass bowl or large mug. Pour in the batter, filling it no more than ¾ full.

Microwave:

Microwave on high for 70 seconds.

Check and cook if needed:

Check the centre. If it is still wet, microwave for another 10 seconds at a time until cooked through.
Mine was perfectly done in a total of 120 seconds.

Rest:

Allow the mug cake to rest for 1–2 minutes before serving.

Garnish and serve:

Top with chopped almonds, Hershey's Dark N Rich Coffee Flavor, a light sprinkle of coffee powder and blended almonds.