Vegan Molten Chocolate Cakes
If Valentine means Chocolate for you, healthy vegan chocolate, well you are in the right place today.
When I was an uni student I worked as a waitress in a hotel in Portofino and I remember serving these scrumptious lava cakes at the end of beautiful dining. I couldn't figure out how they were made as at that time I couldn't bake anything, I could cook, but cake making was a big boring mystery for me, and so has been until 3 years ago (this should wipe away any doubt about the achievability of my cakes!! If I can make them YOU can definitely make them!).
Anyway, the point was another, I loved those little calorie bombs but what I did not love was how they exploded in me, making me so bloated. Not very appealing sensation. And you know, working from home, two kids...Valentine is THAT occasion I wear a DRESS... The last thing I want is to bloat exactly on this night, thanks. So I developed a recipe that is still that RICH as it should be, but so much more digestible because of a great trick. MUD.
Yes, I am putting mud in your food, actual pure white clay healing for the gut and soothing for digestion, completely flavour and texture free. MUD is a women-powered company that produces a beautiful range of healing clays. They are the kindest galls and supported us on our supper club ventures with trust and love. So this is a love post for them on Valentine.
I have used their clay in the morning as a drink, as my digestion is delicate, and it has a shooting effect that I loved. So I started to use in my food as well.
For this recipe, you need 6 ramekins, a hand blender or food processor of any kind, a mixing bowl.
Prep time 10-15 minutes
Cooking time 35-40 minutes, to be served immediately.
Eating time.... seconds
210 gr cocoa powder
120 gr Unrefined sugar such as coconut blossom (you can do half and half with Xylitol*)
100 gr coconut oil
100 gr cooked black beans
150 gr coconut water (from refrigerated coconut milk can)
2 Tbsp coconut cream (from refrigerated coconut milk can)
1 tsp vanilla essence
50 gr self-raising white flour (unbleached)
3 Tbsp flax seeds
2 Tbsp psyllium husk** (powder not capsules)
1 Tbsp MUD (optional)
1/2 tsp salt
1 bar bittersweet chocolate
Preheat the oven to 180°C degrees with. Brush with coconut oil 6 ramekins.
In a cup mix, the flax seeds and psyllium husk with 9 tbsp water and leave to set.
In a mixing bowl add the beans and pulse until creamy with a hand blender.
Add to the beans all the wet ingredients and mix thoroughly.
In a second mixing bowl add and combine all the dry ingredients ( I do these processes putting my mixing bowls directly on a scale).
Combine the dry with the wet and scoop the batter into the ramekins. Push 2-3 pieces of chocolate (the more the better) into the centre.
Cook for 35 min then very carefully and quickly open the oven and poke one with a stick. The consistency must be like a cupcake, however, if it feels instead very soft like a soufflé, leave it to cook for another 10 minutes and test again. If you take them out too soon they will deflate. Still eatable but with mud cake consistency.
Dust them with coconut flour of pair with the pink cream of my Pink Paleo Tarts. Just freeze it for a 4 of hours for a nice cream experience!
*Sugar is crucial to have a good texture here so do not use liquid sweeteners or fully replace the sugar with stevia or xylitol.
**Psyllium husk It is a fibre you can find online or in healthy shops, helps your gut functions (so is a good combo with the clay) and works as a food thickener, is crucial in this recipe to achieve the sponge texture. It absorbs a lot of water and can make lumps, for this reason needs to be kept away from children as can be a choking hazard.
I was not financially compensated for this post. The opinions expressed are completely my own based on my experience.