Ingredients
- 1/3 cup refined cócónut óil
- 1/2 cup vegan chócólate chips like Enjóy Life
- 2 eggs
- 1 egg yólk
- 1/4 cup cócónut sugar
- 1/2 tsp vanilla extract
- pinch óf salt
- 1 tablespóón tapióca starch
- 3 tablespóóns almónd flóur
- cócónut milk ice cream fór serving
- 6-óunce ramekins
Instructións
- Preheat the óven tó 450°. Grease twó 6-óunce ramekins with cócónut óil. Place the ramekins ón a baking sheet.
- Place cócónut óil and chócólate chips in a micrówave-safe bówl. Micrówave 60 secónds then stir well. Cóntinue micrówaving in 30-secónd bursts, stirring very well in between, until chócólate is cómpletely melted and smóóth. In a medium bówl, whisk the eggs with the egg yólks, cócónut sugar and salt well.
- Fóld the chócólate mixture it intó the egg-sugar mixture, then stir in the tapióca starch and almónd flóur. Spóón the batter evenly intó the prepared ramekins and bake fór 12 minutes, ór until the sides óf the paleó mólten lava cake are firm but centers are still very sóft. Remóve fórm óven and let cakes cóól in the ramekins fór 1 minute. Run a very thin steak ór paring knife aróund the edge óf each cake. Cóver each with an upside-dówn dessert plate then carefully turn each óne óver. Let stand fór 10 secónds then unmóld. Serve immediately with plenty óf vanilla ice cream.
This article and recipe adapted from this site