Grain-free and dairy-free molten chocolate cakes
A decadent dessert minus the refined sugars and flour commonly found in molten chocolate cake. Make ahead and store covered in the fridge for a dinner party or holiday gathering!
- Prep Time: 10
- Cook Time: 14
- Total Time: 25
- Yield: 4 1x
Ingredients
Scale
- 1/2 cup almond meal
- 1/2 cup coconut oil (+ more to grease the ramekins)
- 1 cup dark chocolate chips (for dairy-free, opt for a dairy-free chocolate chip like the Enjoy Life brand)
- 3 eggs
- 4 teaspoons almond butter, separated
- 1/3 cup coconut sugar
- 1 teaspoon vanilla
- Pinch of sea salt
Instructions
- 1. Preheat the oven to 425 degrees Fahrenheit. Grease 4 ramekins using coconut oil.
- 2. In a glass bowl, melt the chocolate chips and coconut oil, either in a double-boiler or the microwave (in intervals of 10 seconds in the microwave). Whisk until smooth.
- 3. Stir in the sugar until combined, and then whisk in the eggs.
- 4. Stir in the vanilla, pinch of sea salt and almond meal. Lightly stir until just combined.
- 5. Divide the batter among the 4 ramekins.
- 6. Top each serving with 1 teaspoon of almond butter. Using a spoon, spoon some of the chocolate batter on top of the almond butter to lightly cover.
- 7. Bake for 13-14 minutes, until just set.
- 8. Allow to cool slightly, and invert onto a serving plate, or serve in the ramekin.
Notes
- Serving suggestions: with your favorite coconut milk ice cream, fresh berries, mint, or dairy-free whipped topping.
Nutrition
- Serving Size: 4