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DIY

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DIY

MEXICAN BLACK BEAN LAVA CAKES


I found this recipe from the blog The Healthy Maven and feel in love with it!

 I did change just a little bit to the recipe, but I love how amazing they turned out 
while being on the healthier side!

This is the perfect recipe for a cute DIY dessert for Valentines Day! 

I love that after this dessert is finished you can decorate them with different toppings!!

I used two small ramekins and one larger ramekin.



Ingredients

1 flax egg (1 tbsp ground flax mixed with 3 T warm water)*
1 15 oz can of black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
1/4 cup pure maple syrup
3 dates
1/4 cup unsweetened applesauce
1/4 cup natural almond butter
1 tsp apple cider vinegar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp sea salt
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tbsp dairy-free chocolate chips
coconut oil for greasing ramekins

Instructions

Preheat oven to 350 degrees F.

Make flax egg and set aside.

In food processor combine black beans, maple syrup, applesauce, almong butter, dates, and apple cider vinegar. Pulse to combine (about 1 minute)

Add in cocoa powder, cinnamon, nutmeg, sea salt, baking powder and flax egg. Process until combined (about 1 minute)

Grease 4 5oz ramekins with coconut oil. Make sure to grease well.

Add a 1/4 cup of batter to each ramekin.

Sprinkle some chocolate chips in the center of each and cover each ramekin evenly with remaining batter.

Place on a baking sheet and bake for 20 mins.

Remove from oven and let cool for 10 mins.

Use a knife to loosen edges and then flip ramekins over on a plate. They should come loose easily.

Serve immediately for best results.







Seriously so yummy!! 

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