Raw chocolate and maca molten lava cake
Chocolate fondant made healthier! Olivia Wollenberg's delicious melty lava cakes taste amazing and are made with dates, almond butter and avocado in place of refined sugar….
Note: This molten lava cake is raw, requiring no baking at all (although it can be slightly heated in a low oven for 10 minutes if preferred).
Ingredients (makes 6 cakes)
Softened coconut oil, for greasing the dishes
200g blanched almonds
70g rolled oats
325g soft pitted Medjool dates
4½ tablespoons cacao powder
4 tablespoons maca powder
3 tablespoons maple syrup
¼ teaspoon salt
For the molten sauce
1 ripe avocado
6 tablespoons maple syrup
3 tablespoons cacao powder
3 tablespoons maca powder
4 tablespoons almond butter
2 tablespoons softened raw coconut oil
To make the cakes
Grease the muffin tins with coconut oil.
Mix all the cake ingredients in a food processor until well mixed and sticky.
Using your hands, use three-quarters of the mix to line each hole in a muffin tin with the mixture, covering the bottom and the sides of the hole only and leaving the top open. Alternatively, use rubber muffin moulds if you have them.
To make the molten sauce
Make the sauce by mixing all the ingredients in a food processor until thick, creamy and well mixed.
Spoon 2 tablespoons of the sauce into each cake case and then cover with the remaining cake mix as a lid, ensuring the edges are stuck together.
Turn out the cakes to serve.
Visit Olivia’s site for more low-sugar inspiration.
Photography | Tara Fisher
If you've got a sweet tooth but you're trying to cut down on the white stuff, chef and food blogger Olivia Wollenberg's new book is the answer. Livia's Kitchen: Naturally Sweet and Indulgent Treats (Ebury Press, £20) uses natural sweeteners like dates and cacao to create deliciously decadent desserts such as oozy chocolate fondant cake and fruity cheese cake. Winning!