Lava Cake for Two
These decadent lava cakes are THE perfect Valentine’s Day dessert. They are not too heavy, leaving you wanting to go to bed early. They are the perfect size to satisfy your v-day chocolate cravings. The kicker is the oats and almond flour which will slow the sugar from entering your bloodstream and reduce any sugar crash you may be used to. You can eat them right out of the oven OR make them ahead of time and heat up in the microwave. Top them with some berries, whipped cream and/or ice cream and enjoy the delicious, melty lava cake!
Makes: 2 servings
Preparation: 10 minutes
Cook time: 17 minutes
Total time: about 30 minutes
Equipment
2 oven safe 6oz ramekins or a 12oz casserole dish
High speed blender or food processor
Ingredients
½ cup rolled oats
2 tbsp almond flour
2.5 tbsp raw cacao or cocoa powder
½ tsp baking powder
½ tsp baking soda
Pinch of salt
1 medium ripe banana or ¼ cup unsweetened applesauce
¼ cup unsweetened almond milk (or milk of choice)
2.5 tbsp 100% real maple syrup
1 tbsp almond butter or cashew butter
1 tbsp strong coffee (optional)
1 tsp vanilla extract
1 tsp apple cider vinegar
Ganache Center:
3 tbsp dark chocolate chips (or chopped chocolate)
1.5 tbsp almond milk
Note: Ganache can be substituted with just a piece of chocolate or a chocolate truffle
Instructions
Optional: Create ganache filling by melting the chocolate and milk together. This can be done in the microwave using 15 second increments or a double boiler. Be sure to act quick so the chocolate does not burn. Place in the freezer for about 10 minutes to set while preparing the cakes.
Preheat the oven to 350℉. Grease the ramekins or cupcake tins.
Into a blender or food processor, add in the dry ingredients (the first 6 ingredients). Process on high until oats are thoroughly processed into a flour.
Add in the rest of the ingredients and process until well combined.
Spoon half of the mixture into the ramekins. Scoop out the ganache with a spoon into round balls. Add them in the center of the batter, and top with the remaining batter.
Bake for 17 minutes.
