Raw Chocolate Peanut Butter Molten Cake
In daily life we really do want to minimize / eliminate sweets, but who can resist a little chocolate on Valentine’s Day? Make this raw molten cake with peanut butter lava for your honey and I guarantee they will be feeling the love. This is sooooooo yum!
INGREDIENTS – Makes 6 individual molten cakes
Cake
2 cups raw pecans (best result if frozen)
2/3 cup raw agave
1/2 cup raw cacao powder
1/2 cup coconut flour
Filling
1 Tbs. organic peanut butter for each cake
Toppings
Fun Fresh Foods chocolate agave nectar
powdered sugar for dusting
fresh sliced bananas
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Take the frozen pecans and place them in the food processor (I use a Cuisinart I purchased at Costco). Turn on the processor and process until the nuts become meal. Do not process too long or it will turn into nut butter.
Frozen Raw Pecans
Process Into Meal
Pour the raw agave into the nuts while processing. The nuts and agave will turn into batter.
Batter
Add the raw cacao and process to incorporate. The processor will begin working very hard…you may have to stop and scrape down the bowl.
Add the Cacao Powder
Scrape Down the Sides
When well mixed, take the batter out and transfer it to a bowl. Wearing latex-type gloves (to avoid sticking), mix in the coconut flour with your hands.
Transfer to a Bowl
Add the Coconut Flour
Use Hands to Incorporate
Line your mini cake molds with saran wrap.
Mini Bundt Molds
Line With Plastic Wrap
Once mixed well, use a 2 Tbs. ice cream scoop to fill each of the 6 molds. Wrap the remaining cacao batter in Saran Wrap and place it as well as the filled molds in the fridge for 30 minutes to harden.
Scoop in Batter
Wrap-up Remaining Batter and Chill
Once hardened take the molds out and wearing gloves press the batter into the molds making a well in the middle. Make sure you spread the cacao mixture as evenly as possible so it dehydrates evenly. Fill the wells with 1 Tbs. of organic peanut butter (or chocolate sauce).
Press Into Molds Evenly Then Create Wells
Add Filling (Peanut Butter or Chocolate)
Take the remaining batter that was in plastic wrap out of the fridge and pinch off enough (approx. 1 Tbs.) to make a disc that will cover the bottom of each PB filled mold. Gently press the disc onto the bottom of the filled cakes.
Shape Disc for Bottom
Ready to Chill Again
Put the cakes in the fridge for another hour to harden. Keep the cakes in the fridge until 2 hours before you plan on serving them.
2 hours before serving time place the cakes on your dehydrator’s mesh tray and dehydrate for 2 hours (It takes longer than that for the Excalibur dehydrator get to 115°, so rest assured those enzymes will still be alive and kicking).
Place on Mesh Dehydrator Trays
Dehydrated Cakes
When the 2 hours is up you will notice that the cakes are no longer shiny, they will look matte as if they have been cooked. Top each cake with some chocolate sauce, a very thin sprinkling of organic powdered sugar, and sliced bananas. Serve IMMEDIATELY since these cakes are best warm…it will allow the peanut butter to ooze out when cut into.
Raw Chocolate Peanut Butter Molten Cake
I also made an all chocolate version using the Fun Fresh Foods chocolate agave nectar as the filling…topped with powdered sugar and strawberries!
Raw Chocolate Molten Cake
For a printable version of this recipe click here.
