This is still an all-time favorite on my blog, and I can’t say I’m surprised. Just look at the gooey chocolate goodness. Can YOU resist? —EvE
SERVES 4 TO 8
CAKES
⅓ cup (30 g) raw oats
⅓ cup (40 g) walnuts
¼ cup (30 g) cacao powder
⅓ cup (60 g) pitted dates
⅓ cup (50 g) raisins
MOLTEN LAVA MIDDLE
⅓ cup (80 ml) melted cacao butter
⅓ cup (80 ml) maple syrup
⅓ cup (60 g) pitted dates
⅓ cup (40 g) cacao powder
¼ tsp ground cinnamon
¼ tsp Himalayan sea salt
¼ tsp chili powder
Vegan milk, as needed
GARNISH
Cacao nibs
Goji berries
FOR 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 two-thirds of the mix (you have to save some for the tops), press it into the bottom and sides of lined cupcake tins and put them in the fridge. Use the rest of the mix to make the tops by pressing it into cookie molds the same diameter of your cupcake tins. Put those in the fridge as well.
FOR THE MOLTEN LAVA MIDDLE
Blend all the middle 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 cupcake molds 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. Flip them over and decorate with cacao nibs and goji berries. Eat da lava, mohn.
VARIATIONS
To make these gluten-free, use buckwheat groats instead of oats. If you don’t want to use cacao, use coconut oil instead of cacao butter and carob instead of cacao powder.
*SEE PHOTO INSERT