Raw Chocolate and Maca Molten Lava Cake (Guest Recipe from Livia's Kitchen)
I can't tell you how proud it makes me to see this book on the shelves. Livia is one of my dearest friends and she is certainly the most talented baker I know. Her book is filled with recipes that are more delicious than you can imagine. I am so happy to have been able to try s o many of her creations and wanted to share one of the wonderful recipes from her debut cookbook, Livia's Kitchen with you so that you can get baking at home. This Molten Lava Cake is to die for and really is a wonderful example of a healthier way to indulge.
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
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
Grease the muffin tins with coconut oil.
to make the cakes
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.
Extracted from Livia’s Kitchen by Olivia Wollenberg (Ebury Press, hardback £20) Photography | Tara Fisher