Chocolate Peppermint Lava Cakes

 

Makes 4

 

Ingredients:

 

Filling:

 

1 cup chopped vegan dark chocolate or chocolate chips

3/4 cup full-fat coconut milk

 

 

Cake:

 

3/4 cups quinoa flour (or all-purpose gluten-free flour)

2 Tbsp Raw Guru cacao powder or unsweetened cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

3/4 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved

1 tsp pure vanilla extract

1 tsp peppermint extract

3/4 cup full-fat coconut milk (the thick part from the top of the can)

1 Tbsp apple cider vinegar

 

 

Instructions:

 

Preheat the oven to 375 degrees Fahrenheit and centre the oven rack.

Pour oil into each of the four one-cup ramakins or custard bowls.

To make the ganache filling, place the chocolate and coconut milk in the top half of a double boiler, whisk, and cook over medium heat until the chocolate and coconut milk melt, combine, and smooth out.

 

Once the water is heated, switch off the heat source.

To make the cake batter, thoroughly combine flour, baking powder, baking soda, and sea salt in a large basin.

 

To make the cake batter, thoroughly combine flour, baking powder, baking soda, and sea salt in a large basin.

In a blender, combine the dates, peppermint, coconut milk, reserved water, and vanilla extract. Blend until smooth, and then thoroughly mix the blended ingredients into the flour mixture. Add the cider vinegar and whisk until bubbles appear.

 

Pour half of the cake mixture into each of the prepared dishes, filling them halfway, and then place two tablespoons of ganache in the centre of each. After spreading the leftover batter over each, transfer them to a sheet and bake them.

 

Bake for 15 to 18 minutes, or until cakes are set but not overdone. Take it out of the oven and give it ten minutes or so to cool.

 

If the excess ganache has solidified, reheat it (if it is too thick or clumpy, whisk in a small amount of water until it thins and smoothes out).

After the cakes have sat for ten minutes, remove the mould, cover with the remaining ganache, and serve warm.

 

If you prefer to use whole wheat pastry flour instead of quinoa or gluten-free flour, it can be used as well.

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