Okay. I caved in. I know I questioned the chocolate tradition on Valentine's Day in my previous post but you didn't see the sad puppy eyes that my husband gave me when I told him, "no chocolate on Valentine's Day!" I couldn't disappoint him so I woke up super early this morning and started to rummage through my stack of paleo cookbooks till I found a recipe that would turn his frown upside down :)
This is the first paleo dessert that I actually love and am excited to share with you all and the recipe came from a cookbook called The Paleo Chocolate Lovers Cookbook. I can't wait to try and share some of her other recipes with you in the future!
To Kelly V. Brozyna, the author of The Paleo Chocolate Lovers Cookbook, the recipe is just called "Lava Cakes". To me, it's called "Lava-less Lava Cakes" because my valentine does not enjoy oozing chocolate coming out of their cakes -- weird right?! Maybe I should just call these cakes "chocolate cake"... but oh well, however you make it, with oozing lava or lava-less, it will still taste delicious!
Ready for the recipe? Here we go! Add all your dry ingredients in a bowl.
I misread coconut sugar for coconut flour the first time making these cakes lol. The cakes turned out to be rock hard!
To Kelly V. Brozyna, the author of The Paleo Chocolate Lovers Cookbook, the recipe is just called "Lava Cakes". To me, it's called "Lava-less Lava Cakes" because my valentine does not enjoy oozing chocolate coming out of their cakes -- weird right?! Maybe I should just call these cakes "chocolate cake"... but oh well, however you make it, with oozing lava or lava-less, it will still taste delicious!
Ready for the recipe? Here we go! Add all your dry ingredients in a bowl.
I misread coconut sugar for coconut flour the first time making these cakes lol. The cakes turned out to be rock hard!
If you don't have flour all over your hands and clothes, then you are not having enough fun!
Weigh your dark chocolate nibs and melt them down using the doing broiler method
Stir your wet ingredients till well combined and slowly add your dry mixture to the wet ingredients until fully incorporated. Yes, you may do a taste test!
The original recipe suggested the use of ramekins so that we can scoop and eat the cake straight out from the ramekin itself but I thought it would be cutter to use a cupcake pan and turn the cakes upside down when they are ready.
Don't forget to grease your cupcake pan with some butter so they will slide out easily. I used palm shortening -- much quicker than using butter.
Separate your batter in half and divide the first half of the batter amongst 6 of the cupcake slots. Divide 1 ounce of dark chocolate pieces amongst the 6 cakes.
Don't forget to grease your cupcake pan with some butter so they will slide out easily. I used palm shortening -- much quicker than using butter.
Separate your batter in half and divide the first half of the batter amongst 6 of the cupcake slots. Divide 1 ounce of dark chocolate pieces amongst the 6 cakes.
Fill the mold up with the remaining batter and bake for 12-15 minutes (12 minutes if you want lava, 15 minutes if you want lava-less). When your cakes are ready, put a cooling rack on top of the cupcake pan, turn the pan upside down, pick up the cupcake pan, and you will see your cakes sitting neatly on top of the cooling rack.
Serve immediately with coconut whip cream...
Until next time... hugs and kisses and...
The Lava-less Lava Cake
Ingredients:
Dry ingredients:
1 and 1/2 cups almond flour
1/4 cup coconut sugar
2 tablespoons arrowroot flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon stevia
Wet ingredients:
3 ounces dark chocolate, melted over a double broiler
1/4 cup organic applesauce with no added sugar
2 tablespoons melted coconut oil
2 teaspoons coconut extract
Add in:
1 ounce dark chocolate, cut into 6 pieces
Palm shortening for greasing cupcake pan
Preheat oven to 400°F.
In a mixing bowl, combine dry ingredients -- almond flour, coconut sugar, arrowroot flour, baking soda, baking powder, stevia.
In a separate mixing bowl, use an electric or stand mixer to combine the wet ingredients -- melted dark chocolate, applesauce, coconut oil, coconut extract.
Add the dry ingredients to the wet ingredients, and combine with mixer.
Grease 6 cupcake slots with palm shortening. Divide the batter in half. Divide the first half of the batter evenly amongst the 6 greased cupcake slots. Add a piece of dark chocolate to each slot. Fill the cupcake slots with the remaining batter. Make sure the dark chocolate pieces are not showing.
Bake for 12-15 minutes or until a toothpick inserted into the cake comes out clean.
Serve immediately.
Dry ingredients:
1 and 1/2 cups almond flour
1/4 cup coconut sugar
2 tablespoons arrowroot flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon stevia
Wet ingredients:
3 ounces dark chocolate, melted over a double broiler
1/4 cup organic applesauce with no added sugar
2 tablespoons melted coconut oil
2 teaspoons coconut extract
Add in:
1 ounce dark chocolate, cut into 6 pieces
Palm shortening for greasing cupcake pan
Preheat oven to 400°F.
In a mixing bowl, combine dry ingredients -- almond flour, coconut sugar, arrowroot flour, baking soda, baking powder, stevia.
In a separate mixing bowl, use an electric or stand mixer to combine the wet ingredients -- melted dark chocolate, applesauce, coconut oil, coconut extract.
Add the dry ingredients to the wet ingredients, and combine with mixer.
Grease 6 cupcake slots with palm shortening. Divide the batter in half. Divide the first half of the batter evenly amongst the 6 greased cupcake slots. Add a piece of dark chocolate to each slot. Fill the cupcake slots with the remaining batter. Make sure the dark chocolate pieces are not showing.
Bake for 12-15 minutes or until a toothpick inserted into the cake comes out clean.
Serve immediately.
