Molten Lava Brownies (Cake)

molten lava brownie plated with fresh berries and topped with a scoop of ice cream drizzled with chocolate

Learn how to make healthier Molten Lava Brownies (cake) without sacrificing taste and texture and dive in without guilt enjoying that ooey-gooey chocolate center. Make it in less than 30 minutes in a mug, ramekins or muffin tin using just a few healthy ingredients. (Paleo, Gluten-free, DF)

Dairy-free, Gluten-free, Grain-free, Paleo, Soy-free

Servings

Prep Time10

Cook Time17

Recipe by: Adriana Harlan

(livinghealthywithchocolate.com)

Ingredients

▢ 3 ounces semisweet mini chocolate chips dairy/soy-free brand
▢ 2 tablespoons (24g) coconut oil melted
▢ 2 tablespoons (31g) full fat coconut milk
▢ 1 egg room temperature
▢ ½ teaspoon vanilla extract
▢ pinch fine Himalayan salt
▢ 4 tablespoons (28g) blanched almond flour

Instructions

Preheat the oven to 375°F and grease well the bottom and sides of two 4-ounce ramekins with coconut oil. Cut a piece of parchment paper and place it on the bottom of each ramekin.
Melt the chocolate in a bowl over simmering water (double boiler). Once the chocolate melts, remove bowl from the heat and stir in the coconut oil and coconut milk until smooth.
In a separate bowl, whisk together the egg, vanilla, salt and almond flour. Using a spatula, gently mix in the chocolate mixture until you get a smooth chocolate batter.
Divide the batter evenly among the prepared ramekins and place them in a deep baking dish. Fill the dish with hot water halfway over the ramekins.
Bake for 17 minutes or until the edges look firm but the center is softer. Remove ramekins from the water bath and allow them to cool for 5 minutes over a cooling rack, then run a knife around the edges to loosen and invert onto your serving plates.

Notes

Double or triple the amount of ingredients to adjust the recipe to make as many as you like.

In place of the semisweet chocolate chips, you can use a 100% dark chocolate bar and add any sweeter of your preference to taste. Taste your batter and adjust the amount as added to your liking.

- Store any leftovers in the fridge and allow them to come to room temperature so they have a soft consistency again. Right out of the fridge they have a fudge-like texture which is also great!

To reheat place in the oven at 350°F for about 10 minutes or in the microwave for a few seconds.

Use small 4-ounce ramekins (about 3½ by 1½ inches), or bake them in a mug that is oven safe or a muffin tin.

P.S. Lining the ramekins with parchment paper makes removing the brownie much easier.

Nutrition