Molten almond butter chocolate lava cake

Recipe Notice: These are tricky. I made them THREE TIMES before I posted the recipe, and the first two times, these came out beautifully. The last time, the time that it counts, when I have my camera ready and toddler is sleeping and ingredients are laid out like an episode of 30 Minute Meals, they all fell. I don’t know what to tell you.

Did I use too much chocolate? Did I open my oven at the exact wrong moment? Did I whisk when I should have stirred instead? It’s a mystery and I’m okay letting it be that way.

So, why would I share these with you, even though one out of three batches are destined to fail according to my statistics?

Because even if they don’t turn out beautifully or perfect, they are delicious chocolatey gooey mouthfuls of heaven and you won’t be sad you made them or ate them. And whoever you share them with won’t be sad either.

These paleo molten chocolate cakes with almond butter are a grain-free, dairy-free, refined sugar-free take on the classic lava cake. They’re sure to be a crowd-pleaser, even for those without dietary restrictions!

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Hiiii  How’s the morning going? Thank you so much for all of your amazing giveaway entries and “feel better” wishes. Thankfully, I’m on the mends today.

I credit it to this…..

 

Ingredients

– 1 jar almond butter

– 1 box brownie mix

– 3 eggs

– 1/3 cup oil

– 1/3 cup water

– 12 peanut butter cups

Directions

Set your oven to 400*F.

Using a 1″ scoop, scoop 12 mounds of almond butter onto a parchment-lined baking sheet and freeze for 30 minutes, until hard.

Meanwhile, seperate the yolks from the whites and place yolks in a small bowl to reserve.

Whisk the egg whites until stiff peaks form – reserve for later.

In a large bowl, combine the brownie mix, egg yolks, oil and water until a smooth batter forms.

Gently, fold in the egg whites until they cannot be seen any longer.

Divide the batter evenly into a greased muffin tin.

Press one frozen mound of almond butter into the center of each cake, and smooth batter over the top.

Top each cake with a peanut butter cup and bake until cake is just set, about 8-9 minutes.

TASTY SPANISH POTATO OMELETTE SANDWICH STYLE

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