Holy cow. If you like chocolate, you'll love this. It's like a mega awesome super chocolate party in your mouth and the little bit of chilli gives it a nice kick! They are a little bit time consuming but SO SO worth it!
Cake:
1/3 cup each of raw oats, walnuts, dates, and raisins
1/4 cup cacao powder
Molten lava middle:
1/3 cup each of melted cacao butter (I used coconut oil), maple syrup, dates, and cacao powder
1/4 teaspoon each of cinnamon, Himalayan sea salt, and chili powder
Nut milk, as needed
To make the cakes: pulse the oats, walnuts and cacao powder in your food processor until they become a rough flour. Add the dates and raisins and process until it all starts to stick together. Using about 2/3 of the mix (you have to save some for the tops), press into the bottom and sides of lined cupcake tins (or the little mini muffin trays) and put in the fridge. Roll the rest of the mixture into little balls - enough to cover all the cupcakes. Then press them into circles that fit like lids to the cupcakes (I used a little but of coconut oil for this to help stop them from falling apart).
To make the molten middle: blend all ingredients until smooth, adding the milk as needed to make it creamy and a "molten" consistency (whatever that means... hopefully you know). Take the cakes out of the fridge and pour the molten mixture into each one, filling up almost to the top. Now carefully press the tops onto the cakes, gently pressing together the edges. Refrigerate for 30 minutes or so then remove from the fridge and scoop them out of the muffin tin. Flip over and serve. Once they are room temperature again, the middle will go soft and gooey. If you like, you could put them in the microwave for 10-15 seconds to make them a delicious warm dessert! You could serve it with strawberries or other fruit :)
Modified from: http://www.thisrawsomeveganlife.com/2013/03/raw-chocolate-molten-lava-cakes-with.html#.Uqkug_QW2Sq
1/3 cup each of raw oats, walnuts, dates, and raisins
1/4 cup cacao powder
Molten lava middle:
1/3 cup each of melted cacao butter (I used coconut oil), maple syrup, dates, and cacao powder
1/4 teaspoon each of cinnamon, Himalayan sea salt, and chili powder
Nut milk, as needed
To make the cakes: pulse the oats, walnuts and cacao powder in your food processor until they become a rough flour. Add the dates and raisins and process until it all starts to stick together. Using about 2/3 of the mix (you have to save some for the tops), press into the bottom and sides of lined cupcake tins (or the little mini muffin trays) and put in the fridge. Roll the rest of the mixture into little balls - enough to cover all the cupcakes. Then press them into circles that fit like lids to the cupcakes (I used a little but of coconut oil for this to help stop them from falling apart).
To make the molten middle: blend all ingredients until smooth, adding the milk as needed to make it creamy and a "molten" consistency (whatever that means... hopefully you know). Take the cakes out of the fridge and pour the molten mixture into each one, filling up almost to the top. Now carefully press the tops onto the cakes, gently pressing together the edges. Refrigerate for 30 minutes or so then remove from the fridge and scoop them out of the muffin tin. Flip over and serve. Once they are room temperature again, the middle will go soft and gooey. If you like, you could put them in the microwave for 10-15 seconds to make them a delicious warm dessert! You could serve it with strawberries or other fruit :)
Modified from: http://www.thisrawsomeveganlife.com/2013/03/raw-chocolate-molten-lava-cakes-with.html#.Uqkug_QW2Sq
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