Recipe- Mouthwatering Molten Chocolate Cake With Coconut Whipped Cream

This decadent and sinfully good molten chocolate cake (aka – chocolate lava cake) will have you doing the happy dance. It’s also gluten-free, grain-free, dairy-free and paleo. It’s a healthier take on the traditional molten chocolate cake, using honey instead of processed sugar and high-quality, dairy-free chocolate. I also swap out butter for organic palm shortening to keep it 100% dairy-free. Now, I can (and do) eat grass-fed Kerry Gold butter, but palm shortening is an awesome alternative for those who are dairy sensitive.

Ingredients

1/2 cup organic palm shortening
7 oz dark bittersweet chocolate, chopped
2 eggs
2 egg yolks
3 tbsp honey
1 tsp vanilla extract
2 1/2 tbsp cassava flour
1/4 tsp sea salt

Topping

13.5 oz full fat coconut milk, refrigerated overnight
1 tsp vanilla extract
1 tsp honey
1/3 cup chopped pistachios

Method

* Ensure that the can of coconut milk has been refrigerated overnight. Open the top of the can and carefully spoon out the hardened coconut cream into a small bowl, leaving the coconut water behind. (note: If your can has not fully separated into coconut cream and coconut water, you'll need to try again with a new can).

* Using a hand mixer, whip the coconut cream, vanilla and honey for 1-2 minutes. Place in the refrigerator.

* Preheat the oven to 450 degrees fahrenheit. Grease and flour four 6 ounce ramekins with a little palm shortening and cassava flour. Set the ramekins on a baking sheet and set aside.

* Heat the palm shortening in a small pot over medium heat until fully melted (1-2 minutes), then turn off the heat. Add the chocolate to the warm palm shortening and stir until melted.

* In a stand mixer (or use a hand mixer with a medium sized bowl), beat the eggs, egg yolks, honey, vanilla extract and salt at high speed for approximately 2-3 minutes. The mixture should slightly thicken and turn a pale yellow.

* Turn the stand mixer to low speed and slowly add the chocolate and cassava flour until fully combined into a batter consistency. (note: the chocolate should not be hot, only slightly warm).

* Spoon the batter into the ramekins and bake for 8-9 minutes or until the tops and sides have set but the centers are still soft and slightly jiggly.

* Let the cakes cool in the ramekins for one minute, then invert each ramekin on a plate. You may need to gently tap the ramekin to unmold the cake.

* Top with the coconut cream and pistachios and serve immediately (as the coconut cream will melt quickly on the warm cakes).