Author Notes
Chocolate is usually thought of as a guilty pleasure but for the Maya civilisation and their ancestors it was a daily staple; the Mayans murals and ceramics capture the abundance of chocolate available to them. Chocolate is made from the seeds of the cacao tree which flourished in southern Mexico. Recent studies found that cocoa extract, Lavado, could have a positive effect on cognitive decline, other studies indicate chocolate could help lower the risk of developing heart disease. Let’s celebrate the history and the benefits of chocolate with this enticing, vegan, recipe on the 13th September – National Chocolate Day.
The recipe can be found here -
http://www.mynutricounter.com/vegan-chocolate-lava-cake/
—Nikki Brown
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Ingredients
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94 grams
gluten-free baking mix
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62.5 milliliters
maple syrup
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25 grams
unsweetened cocoa powder
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1/4 teaspoon
salt
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1/2 teaspoon
baking powder
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1/3 teaspoon
baking soda
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185 milliliters
coconut milk
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62.5 milliliters
coconut oil
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1 teaspoon
vanilla extract
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22 grams
dark chocolate chips
Directions
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Preheat oven to 160C/325F. Coat muffin tin with non-stick spray.
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In a bowl, whisk together gluten-free baking mix, cocoa powder, salt, baking powder, and baking soda.
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Whisk in maple syrup, oil and vanilla extract.
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Gradually add milk until batter is well combined.
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Pour the batter into muffin tin, filling each hole ¾ up.
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Drop a chocolate chip in the centre of each mould.
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Bake for 20-25 minutes.
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Cool for 5 minutes.
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Loosen edges by running a knife around each mould.
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