Author Notes
These hazelnut chocolate lava cakes are the perfect date night treat! The cakes are sure to impress while fueling your body with wholesome, nourishing ingredients. They are vegan, gluten free, healthy, and easy. This recipe serves two but can be easily cut in half or multiplied to serve any number of people. —Maddie and Cady (Hungry Curious)
Ingredients
- Cake
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1/2 cup
medjool dates, soaked in warm water for 5-10 minutes, drained and pitted
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1/2 cup
roasted unsalted hazelnuts
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2 tablespoons
unsweetened cocoa powder
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1/4 teaspoon
vanilla extract
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1 pinch
sea salt
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0 - 1 1/2 tablespoons
water
- Lava
-
2 tablespoons
unsweetened cocoa powder
-
1 tablespoon
water
-
1 tablespoon
maple syrup
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1/4 teaspoon
vanilla extract
-
1 pinch
cayenne pepper (optional)
Directions
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Place two cupcake liners in a cupcake tin. Set aside.
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To make the cake, pulse dates in a food processor until they break down. Add in hazelnuts, cocoa, vanilla, and salt and pulse until a large sticky ball forms. Add water as necessary - you want the mixture to stick together while not sticking to your hands too much.
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Divide the mixture into four even parts and form a round disk with each. Press one disk into the bottom of each cupcake liner, working the mixture up the sides.
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Chill in the fridge at least 15 minutes.
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While the cake is chilling, make the chocolate lava center by stirring together all lava ingredients until smooth and liquidy.
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Spoon half the lava into each cupcake, making sure the top is spread evenly.
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Peel away the liners, then take the remaining two disks and gently press one onto the tops of the cupcakes, pressing around the edges to seal the lava in.
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Microwave 20-45 seconds (optional, but the lava will flow less freely if you choose not to), garnish with sea salt and crushed hazelnuts and serve.
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