Description
Vegan and gluten-free chocolate molten lava cakes for two made with an almond-flour base, Stokes Purple® sweet potato purée, and plenty of oozing dark chocolate. Perfect for a date night in!
Ingredients
- 1/4 cup purple sweet potato purée (steamed Stokes Purple® sweet potatoes purée + unsweetened almond milk)
- 1/4 cup unsweetened almond milk
- 2 TBSP unrefined coconut sugar
- 1 TBSP melted virgin coconut oil
- 1/4 tsp baking powder
- 2 TBSP raw cacao powder
- 1/4 cup almond flour
- 2 TBSP dairy-free dark chocolate chips
- 4 squares vegan dark chocolate
Instructions
- First, prepare your Stokes Purple® sweet potato purée on the stovetop. Scrub the Stokes Purple® sweet potato and pat them dry. Peel the skins from the skins with a potato peeler and dice into small squares. Bring a pot of water to a boil, add diced sweet potato to a steamer basket, and steam for 8-10 minutes, until fork tender. Allow to cool slightly, then add cooled Stokes Purple® sweet potatoes flesh to a high speed blender with a splash of almond milk and blend until smooth. Add more almond milk in 1 TBSP increments to reach desired consistency. Set purée aside.
- Preheat the oven to 375°F and line a muffin tin with parchment paper line or lightly grease with coconut oil.
- Add the almond milk, melted coconut oil, coconut sugar, and 1/4 cup measured purple sweet potato purée to a large mixing bowl and mix well to combine. (Save remaining Stokes Purple® sweet potato purée for another recipe.) Sift in the cacao powder, almond flour, and baking powder. Mix until well combined.
- Add the dark chocolate chips to a small saucepan over medium-low heat. Heat until fully melted, stirring often to prevent the chocolate from burning. Add the melted dark chocolate to the large mixing bowl and mix again.
- Divide the batter evenly between muffin tins to fill each tin to the top. You should have 2 full muffin tins. Place two squares of chocolate into the center of each lava cake and press squares into the center of the tin until the chocolate is completely covered. You may need to spoon some of the batter on top and smooth it out to fully cover.
- Bake lava cakes for 15-20 minutes, until the cakes begin to pull away from the edges.
- Allow lava cake to cool in the tin for 10-15 minutes before removing. Gently loosen the edges with a knife and flip the tin over to remove. Carefully transfer the lava cakes to a plate.
- Top lava cakes with the optional melted chocolate and serve with coconut whipped cream and fresh mint. Enjoy immediately! Lava cakes are best served fresh for the best consistency.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free