Molten Chocolate Lava Cakes (grain-free, gluten-free, dairy-free)

If you are in need of a chocolate fix or are looking for a dessert to impress your guests, then try this easy recipe for flourless, grain-free molten chocolate lava cakes! They are so simple and so tasty. You can even store the batter in the refrigerator and then cook one or two at a time, as needed. I like to serve them with crushed, freeze-dried raspberries or strawberries for an appealing presentation. Crushed, freeze-dried fruit also makes a great replacement for colorful sprinkles on children's treats (like cupcakes or birthday cakes)!

I tested this recipe many times last winter using different types of chocolate chips with varying levels of cacao content. I found that organic 55% chocolate chips (semi-sweet) worked best. The darker chocolate produced a very strong chocolate flavor.....too much for me (and too much of a buzz). You can of course test this recipe with darker chocolate and then report back here in the comments on how it turned out if you'd like!

The batter for these cakes can be made ahead of time and then baked just before they are ready to serve, in fact, that is the only way to make them as they need to be served warm for the "molten effect." I bake them in small glass Pyrex custard cups set on a cookie sheet or baking pan. You should be able to find them at your local grocery store or kitchen store, if not you can order them here. You will need six custard cups for this recipe.

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Grain-Free Chocolate Lava Cakes

Lava cakes are mini cakes that are cooked at a high temperature for a short time so the center oozes out warm chocolate sauce when served. The key is to serve them immediately after baking! You can also store them in your refrigerator uncooked, and then bake them as needed. Serve with whipped coconut cream and fresh berries if desired.

1 cup organic semi-sweet chocolate chips (about 55% cacao)

8 tablespoons virgin coconut oil

½ cup coconut sugar

½ cup creamy roasted almond butter

2 tablespoons arrowroot powder or tapioca flour

1 teaspoon vanilla extract

½ teaspoon sea salt

3 large organic eggs

3 egg yolks

Preheat oven to 425 degrees F. Grease 6 glass custard cups or ceramic ramekins with coconut oil and set onto a cookie sheet.

Place the chocolate chips and coconut oil into a medium-sized glass bowl and set over a pot of simmering water until melted. Remove bowl from heat and place onto your counter.

Stir in the coconut sugar, almond butter, arrowroot, vanilla, and salt. In a separate bowl, whisk together the eggs and egg yolks. Then stir them together until combined. Pour the batter evenly into the six custard cups.

Bake for 10 to 12 minutes. After they come out of the oven, carefully take one (using oven mitts) and place a small plate over the top of it. Then invert the bowl and lift it off the cake. Repeat with remaining cakes. Serve immediately. Source: www.NourishingMeals.com

Yield: 6 cakes

More Healthy Grain-Free Desserts:

Avocado Fudgesicles

Grain-Free Pumpkin Cupcakes

Cinnamon-Date Almond Butter Cookies

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