Raw Vegan Chocolate Molten Lava Cake

Ever since I saw this particularly mouth-watering recipe over at This Rawsome Vegan Life I knew I had to try out something similar. This idea has been pushed forward week after week, and it was not before now I had the time to try it out. My reaction: Oh. My. God. Why on earth did I wait so long?! This stuff is beyond words. Honestly, you will not even believe that it is completely healthy too.

The crust is made from just nuts, dates and cacao powder, and when you puncture it the molten lava filling floats out. The chocolate sauce is made simply with raw cashews, cacao powder, dates and a nut milk of your choice. I loved the addition of all-natural peanut butter in the sauce but you can use any kind of nut butter. Remember that if you want this to be fully raw, you have to use certified raw products and also replace the vanilla essence with vanilla beans.

A lot of people has requested single-serving desserts, and well, here you go. This recipe makes 2 small cakes, enough for 2 people. It is therefore very easy to adjust it to fit the amount of people you are serving to, even if you only wish to make one serving. Trust me though, once you have finished one you will want another.

Chocolate Molten Lava Cake Ingredients:

for the crust:

  • 3/4 cup raw nuts
  • 1/2 cup dates, pitted
  • 3 tbsp cacao powder
  • 1/2 tsp vanilla essence
  • a pinch of Maldon salt

for the chocolate sauce:

  • 1/2 cup pitted dates
  • 1/4 cup raw cashews
  • 3 tbsp cacao powder
  • 2 tbsp all-natural peanut butter
  • 1 tsp vanilla essence
  • raw nut milk, until desired consistency

Optional garnish ideas:

  • fresh berries
  • unsweetened shredded coconut

Chocolate Molten Lava Cake Directions:

  1. We are going to start off with making the crust. Place the nuts, cacao powder and salt in a food processor and run until the nuts are roughly chopped up. Add in the dates and vanilla essence and process until the dough is crumbly yet sticky.
  2. Split the dough into two parts and grab 3/4 of one of the pieces. Press this firmly down into a muffin pan lined with parchment paper. Do the same with 3/4 of the other part. Roll out each of the remaining 1/4 of the dough into circles and place this on a plate for now. Place this in the fridge while making the sauce.
  3. To make the sauce simply place all the ingredients into a food processor and pulse until you have a smooth sauce. Start with using 1/2 cup nut milk and add more as you go along. The sauce should have the consistency of a thick syrup.
  4. If you are serving the cakes right away, fill each of the cakes with sauce up to the top and press the circles down firmly on the sides. Flip the cakes around and optionally garnish with berries and/or coconut. Serve the remaining chocolate sauce on the side.

If you are not serving these immediately the sauce will thicken and eventually become more like a mousse. This is of course tasty, but not the texture we are looking for in molten lava cakes. To avoid this, do not fill the cakes before you are planning on serving. Simply store the sauce and crust separately in the fridge until you are planning on serving, and stir in more nut milk until the sauce has regained it’s consistency.