I'm not a huge dessert person, but all bets are off when it comes to molten chocolate cake. Something about the warm, not too sweet, ooozy luscious chocolate inside those little, individual cakes gets me every time. I'm not going to lie, this recipe hack took me 6 tries to get right - but my family and I enjoyed the taste testing immensely, and were a bit disappointed when I finally nailed it LOL.
This way better-for-you version actually incorporates our chocolate plant protein, and relies on a bit of coconut or date sugar to add a touch of sweetness. But you don't have to tell anyone - this is every bit as delicious as the molten cakes you remember from menus past! Top with a scoop of vanilla non-dairy ice cream to keep it paleo/vegan, or regular if you tolerate dairy. A few berries on the side makes it perfect.
2-3 TBSP coconut or date sugar (depending how sweet you like)
pinch of sea salt or pink salt
2 TBSP Coconut oil melted (+ a tsp for greasing ramekins)
2 TBSP Cashew butter - melted a bit so it's oozy
1/3 cup + 1 TBSP plant milk
Directions
Preheat oven to 425F
Grease two ramekins with coconut oil and put the tsp of cocoa in one, rotating ramekin to coat, then tap excess into the second ramekin and repeat (you can also use silicon baking muffin/egg bite cups for this but i found the baking ramekins best)
in a medium mixing bowl whisk together protein powder, tapioca flour, salt, baking powder, cocoa, coconut sugar. Whisk well to fully combine
Using a wooden spoon, mix in the cashew butter, plant milk and melted coconut oil and combine well
Divide between the two prepared ramekins and place both on a baking tray
Bake for about 9 minutes, but this will vary depending on your oven, so check after 8 minutes. You want the top to look cooked (like cake) but the centre to be very soft.
Serve with a scoop of ice cream (non-dairy if you are!) and enjoy right away!
2-3 TBSP coconut or date sugar (depending how sweet you like)
pinch of sea salt or pink salt
2 TBSP Coconut oil melted (+ a tsp for greasing ramekins)
2 TBSP Cashew butter - melted a bit so it's oozy
1/3 cup + 1 TBSP plant milk
Directions
Preheat oven to 425F
Grease two ramekins with coconut oil and put the tsp of cocoa in one, rotating ramekin to coat, then tap excess into the second ramekin and repeat (you can also use silicon baking muffin/egg bite cups for this but i found the baking ramekins best)
in a medium mixing bowl whisk together protein powder, tapioca flour, salt, baking powder, cocoa, coconut sugar. Whisk well to fully combine
Using a wooden spoon, mix in the cashew butter, plant milk and melted coconut oil and combine well
Divide between the two prepared ramekins and place both on a baking tray
Bake for about 9 minutes, but this will vary depending on your oven, so check after 8 minutes. You want the top to look cooked (like cake) but the centre to be very soft.
Serve with a scoop of ice cream (non-dairy if you are!) and enjoy right away!
Hi! We noticed you aren’t popping in from Canada. For now Niyama is only available in Canada - but we hope to be in more countries in the future. Namaste.
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