Vegan & Grain-Free Chocolate Lava Cakes--you won't believe what's in these! Egg & dairy free.
ingredients
◈1 flax egg (1 Tbsp/15 ml ground flax mixed with 3 Tbsp/45 ml warm water)
◈1 15 oz (440 ml) can of black beans, drained and rinsed (or 1-1/2 cups/360 ml cooked black beans)
◈1/3 cup (80 ml) pure maple syrup (for ACD, use coconut nectar)
◈1/4 cup (60 ml) unsweetened applesauce
◈1 tsp (5 ml) apple cider vinegar
◈1/4 tsp (1 ml) cinnamon
◈pinch of cayenne
◈1/2 tsp (2.5 ml) sea salt (divided)
◈1/2 cup (120 ml) unsweetened cocoa powder
◈1/4 cup (60 ml) almond meal
◈1 teaspoon baking powder
◈4 pieces of chocolate (about 1/2 oz or 15 g each)-for ACD, use unsweetened chocolate
Instructions
✖Preheat oven to 350 F (180C). Grease four 5oz ramekins with coconut oil. Make sure to grease well.
✖Make flax egg and set aside.
✖In food processor combine black beans, maple syrup (or coconut nectar), applesauce, apple cider vinegar, cinnamon, cayenne, and half of sea salt. Pulse to combine (about 1 minute).
✖Add in almond meal, cocoa powder and flax egg. Process until combined (about 30 seconds).
✖Add in baking powder and continue processing for another 30 seconds.
✖Add a 1/4 cup (60 ml) of batter to each ramekin.
✖Place a piece of chocolate on top of batter and cover each ramekin evenly with remaining batter.
✖Place ramekins a baking sheet and bake for 25 minutes.
✖Remove from oven and let cool for 10 minutes.
✖Use a knife to loosen edges and then flip ramekins over on a plate. They should come loose easily.
✖Serve warm. Makes 4 servings. Will keep in fridge for several days.
