Yes ... you read that correctly! Life is short, sometimes, you do NEED dessert. A little sugar here and there is not going to kill you, it’s just not, but we always recommend eating dessert made from the highest quality ingredients, so that you’re completely satisfied and not putting chemical junk into your body. This lava cake recipe is adapted slightly from TexanErin.
That said, these aren’t actually that high in sugar - just 1/4 a cup - and we use coconut sugar. Coconut sugar is quite low on the glycemic index and it contains inulin. Inulin has properties similar to probiotics, and helps with gut health which can boost to the immune system. These are also grain free for you grain- free eaters. And, believe it or not, they are a lot easier to make than you would think. Just be very careful not to over bake.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 15 minutes |
| Servings |
servings
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Ingredients
- 1/4 Cup coconut sugar
- 1 Medium eggs
- 1 Large egg yolk
- 2 tsp pure vanilla extract
- 1/8 tsp sea salt
- 2/3 Cup dark chocolate chips use high quality chocolate, see Note
- 3 Tbsp butter grassfed preferred, or use coconut oil or ghee
- 3 Tbsp buckwheat flour
- 3 Tbsp raspberries or fresh berry of choice, lightly mashed with fork
- 1 tsp chia seeds
Ingredients
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Instructions
- Preheat oven to 350 F. In a medium bowl, mix together the sugar, egg, egg yolk, vanilla, and salt and set aside. Melt melt the chocolate/butter mixture in a double boiler or use the microwave at low power in 20 second increments until fully combined.
- Add the chocolate mixture to the coconut sugar mixture and stir just until combined.
- Sprinkle the flour over the batter and fold in. Do not overmix: simply fold until no more flour streaks are visible, or cake will be tough.
- Scoop a little more than 1/4 of the batter into each of the greased ramekins. Put ½ of the mashed chia raspberries into the center of each cake, keeping it toward the center as much as possible. Divide the remaining batter between the two ramekins.
- Once oven hits 350 F, bake for 15 minutes. The surface shouldn’t be wet- keep baking in 1 minute increments until it no longer looks wet (toothpick/knife test won’t work). Remove from the oven and cool for 15 minutes.
- Run a knife around the edge of the cakes if necessary, and flip out upside down onto the serving plates, top with fresh berries, and serve immediately!
Recipe Notes
Note: We recommend using high quality dark chocolate for this recipe. A brand we recommend is Enjoy Life, which has a very clean ingredient list and is soy, nut, and dairy free. It also melts wonderfully with the butter and makes a delicious lava cake.
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