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Dark Chocolate Lava Cake (Vegan)

* you can refer to my simply sweet potato recipe for baking instructions, below if needed,or you can use 2/3 cup canned pureed organic sweet potato (no added salt or sugar). You can make the black lentils from scratch if you prefer, just follow package instructions so you end up with 1 cup packed cooked lentils (drained). alos, if strictly vegan, make sure your dark chocolate doesn't have added milk.
Course Dessert
Cuisine French
Keyword dark chocolate lava cake, flourless chocolate lava cake, flourless lava cake, flourless lentil chocolate cake, healthy lava cake, lentil chocolate cake, vegan chocolate lava cake, vegan chocolate lava cakes, vegan lava cake, vegan molten lava cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 individual cakes
Calories 660 kcal
Author Catherine Katz

Ingredients

  • 1/2 cup raw walnuts halves
  • 6 medjool dates pitted
  • 1 baked small sweet potato* skin removed, mashed with a fork (about 2/3 cup)
  • 1 15 oz can organic black lentils, rinsed & drained*
  • 3 Tbsp flaxmeal diluted in 2/3 cup water
  • 10 oz dark chocolate 60% cocoa
  • Optional: Drizzle with vegan chocolate fudge sauce link to recipe below

Instructions

  1. Preheat the oven 375 F
  2. Break the dark chocolate into large pieces and place in a microwavable cup. Heat for 1-2 minutes on high until melted, stir and set aside.
  3. Place the walnuts & pitted dates in the bowl of a food processor and grind well for 30 seconds.
  4. Add the mashed sweet potato, drained black lentils and diluted flaxmeal (with the water) to the date/nut ground mixture and pulse a few times, scraping the sides of the bowl in between to make sure the "batter" is very smooth.
  5. Add the melted dark chocolate and process for an additional 20-30 seconds until creamy and smooth.
  6. Line a muffin baking pan with 12 silicone cupcake liners or individual porcelain ramekins (2.5 oz) lightly greased with a little canola oil ((so that you can later easily unmold them onto a plate) and scoop the batter in so that each is 2/3 full.
  7. Bake in preheated oven for 15 minutes (It's OK to underbake as this is a vegan recipe and the middle doesn't have to be fully baked).
  8. Let cool, then gently run a knife around the perimeter first before unmolding onto a small plate.
  9. Drizzle with a little chocolate fudge sauce from a squeeze plastic bottle (see recipe link below).