Recipe: Raw Vegan Chocolate Molten Lava Cake – Cali Press

Holy cow! If you like chocolate, you’ll love this recipe thanks to This Rawsome Vegan Life.

Imagine a mega awesome, super chocolate party in your mouth that results in an excellent, ethereal sense of wellbeing… this recipe is it. Don’t worry if that sounds too intense – you can handle it. You’re stronger than you think… Like an ant lifting 5,000 times it’s body weight.

This recipe uses the secret ingredient of cacao butter instead of coconut oil for the liquid centre and we love it! The cacao plant gives us endless delicious food options, with a host of nutritional benefits… just listen to this guy rave about the godly benefits and you’ll be a chocoholic for life!

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Raw Vegan Chocolate Molten Lava Cake

Serves about 4 cakes 

INGREDIENTS

4 x 1/3 cup of raw oats
1 tablespoon of walnuts
1/2 cup of dates
1 tablespoon of raisins
1 cup of cacao powder
cacao nibs (as many as you wish)
goji berries (as many as you wish)

INGREDIENTS MOLTEN LAVA MIDDLE

This will make enough for 4 centres

4 x 1/3 cup of melted cacao butter
1 tablespoon of maple syrup (or raw honey)
4 dates
1 cup of cacao powder
2 tablespoons of cinnamon
pinch himalayan sea salt
pinch chili powder
nut milk as needed

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THE CAKE MAKING METHOD

  1. Pulse the oats, walnuts and cacao powder in your food processor until they become a rough flour.
  2. Add the dates and raisins and process until it all starts to stick together.
  3. Using about 2/3 of the mix (you have to save some for the tops), press into the bottom and sides of lined cupcake tins and put in the fridge.
  4. Use the rest of the mix to make the tops by pressing it into cookie molds the same diameter of your cupcake tins.
  5. Put those in the fridge too.

THE MOLTEN MIDDLE METHOD

  1. Blend all ingredients until smooth, adding the milk as needed to make it creamy and a “molten” consistency.
  2. Take the cakes out of the cupcake molds and pour the molten mixture into each one, filling up almost to the top.
  3. Now carefully press the tops onto the cakes, gently pressing together the edges.
  4. Flip over and decorate with cacao nibs and goji berries.

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SUBSTITUTION OPTIONS

  • To make these gluten-free, use buckwheat groats instead of oats.
  • If you don’t want to use cacao, use coconut oil instead of cacao butter and carob instead of cacao powder.

So desert is covered – looking for a great dinner option? Check out our awesome Red Curry & Lemongrass Soup recipe.

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