Whole Lotta Lovin’ Lava Cake

Found on Sunfood

These little bundles of chocolate goodness are simply heaven on a spoon. The combination of chocolate and hazelnut liqueur will have you hanging on by your fingertips.

INGREDIENTS:

Cake

• 3 cups hazelnuts
16 whole medjool dates, rough chopped
• 2 tsp hazelnut liqueur (or Baileys Irish Cream Liqueur)
• 2/3 cup cacao powder
• 1/2 cup chocolate ganache (see below)
• 1/8 tsp Himalayan crystal salt
• 1/8 tsp nutmeg
• 1/8 tsp cinnamon
• 1 tsp vanilla powder – do not use liquid extract
• 1/2 tsp lemon zest

Ganache

• 3/4 cup agave nectar
• 3/4 cup cacao powder
• 1/3 cup virgin coconut oil, melted
• 1/4 tsp Himalayan crystal salt
• 1 tsp maca

To make ganache, place all ingredients in a blender and process until creamy and smooth. Store in an air tight container in the refrigerator for up to two weeks.

PROCEDURE:

1. Place the hazelnuts and salt in the food processor and process until nuts are finely ground into a nice meal.
2. Add the dates, then process again until the mixture begins to hold together.
3. Next add the cacao powder, vanilla powder, nutmeg, cinnamon and hazelnut liqueur.
4. Process again until the cacao is well blended throughout the entire mixture.
5. Place 1/3 cup of the cake mix in each of the ramekins and press the mixture down with your fingers to compact.
6. Add 2 TBS of the chocolate ganache to the top of each cake filled ramekin.
7. Top the cakes with the remaining cake mixture evenly among the 4 cups; approximately 2 TBS of the cake mixture.
8. Again slightly press down to encase the chocolate ganache.
9. Dehydrate at 105F for 15 hours.