Molten Chocolate Protein Lava Cakes for Two

Name: Molten Chocolate Mini Cakes for Two
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 scoop Niyama Chocolate Plant Protein; 2 TBSP Tapioca or Arrowroot flour; 1/2 tsp baking powder; 2 TBSP organic cocoa + extra tsp for ramekins; 2-3 TBSP coconut or date sugar (depending how sweet you like); pinch of sea salt or pink salt; 2 TBSP Coconut oil melted (+ a tsp for greasing ramekins); 2 TBSP Cashew butter - melted a bit so it's oozy; 1/3 cup + 1 TBSP plant milk

Molten Chocolate Protein Lava Cakes for Two - Niyama Wellness

Feb 02, 2021

Filed under: delicious, dessert, easy, gluten-free, grain-free, healthy fats, high protein, Low carb, no gluten, no soy, paleo, pea protein, plant protein, plant-based, protein powder, vegan

I'm not a huge dessert person, but all bets are off when it comes to molten chocolate cake. Something about the warm, not too sweet, ooozy luscious chocolate inside those little, individual cakes gets me every time. I'm not going to lie, this recipe hack took me 6 tries to get right - but my family and I enjoyed the taste testing immensely, and were a bit disappointed when I finally nailed it LOL.

This way better-for-you version actually incorporates our chocolate plant protein, and relies on a bit of coconut or date sugar to add a touch of sweetness. But you don't have to tell anyone - this is every bit as delicious as the molten cakes you remember from menus past! Top with a scoop of vanilla non-dairy ice cream to keep it paleo/vegan, or regular if you tolerate dairy. A few berries on the side makes it perfect.

Just in time for Valentine's Day in Lockdown!

Molten Chocolate Mini Cakes for Two

Rated 4.0 stars by 2 users

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Ingredients

1 scoop Niyama Chocolate Plant Protein
2 TBSP Tapioca or Arrowroot flour
1/2 tsp baking powder
2 TBSP organic cocoa + extra tsp for ramekins
2-3 TBSP coconut or date sugar (depending how sweet you like)
pinch of sea salt or pink salt
2 TBSP Coconut oil melted (+ a tsp for greasing ramekins)
2 TBSP Cashew butter - melted a bit so it's oozy
1/3 cup + 1 TBSP plant milk

Directions

Preheat oven to 425F
Grease two ramekins with coconut oil and put the tsp of cocoa in one, rotating ramekin to coat, then tap excess into the second ramekin and repeat (you can also use silicon baking muffin/egg bite cups for this but i found the baking ramekins best)
in a medium mixing bowl whisk together protein powder, tapioca flour, salt, baking powder, cocoa, coconut sugar. Whisk well to fully combine
Using a wooden spoon, mix in the cashew butter, plant milk and melted coconut oil and combine well
Divide between the two prepared ramekins and place both on a baking tray
Bake for about 9 minutes, but this will vary depending on your oven, so check after 8 minutes. You want the top to look cooked (like cake) but the centre to be very soft.
Serve with a scoop of ice cream (non-dairy if you are!) and enjoy right away!

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