22 Mar 2013

raw chocolate molten lava cakes with goji berries


Holy cow. If you like chocolate, you'll love this. It's like a mega awesome super chocolate party in your mouth which this results in an excellent, ethereal sense of well being. Don't worry if it sounds too intense - I know you can handle it. You're stronger than you think. Like an ant lifting 100 times your body weight. I will change the subject now because I feel this getting weird.


I remembered a few weeks ago that before I went vegan - and baking was my favourite new hobby - my specialty was a chocolate souffle that ended up being a lava cake because I took them out of the oven right before the inside baked so you got a soft chocolate cake surrounding a gooey middle. I figured I better make it raw and vegan. So here ya go, cutie pie. Indulge guilt-free. In fact, indulge PROUDLY.


I used cacao butter instead of coconut oil for the liquid center just for a change and LOVED it. Geez. The cacao plant gives us endless delicious food options. Just listen to this guy rave about the godly benefits of cacao here. You may have heard about the cacao controversy in the raw food world (or not...) - my personal stance on it is that I feel great after eating it, and ancient civilizations have consumed it since like the dawn of time without an issue. Case closed for me. Chocoholic for life, in the haus yo. 


This weekend I am planning on doing a whole lot of not much. If you came to my house - that would be creepy - you will find me sleeping, reading, watching old movies (who else loves Nosferatu from 1922!? Holla!) and making more goodies for you. And probably eating them all myself. Don't make fun of me. Oh! but I AM gonna be semi-productive and write a philosophy paper... at some point.


raw chocolate molten lava cakes with goji berries: makes about four cakes

Cake:
1/3 cup each of raw oats, walnuts, dates, and raisins
1/4 cup cacao powder

Molten lava middle:
1/3 cup each of melted cacao butter, maple syrup, dates, and cacao powder
1/4 teaspoon each of cinnamon, Himalayan sea salt, and chili powder
Nut milk, as needed 

To make the cakes: pulse the oats, walnuts and cacao powder in your food processor until they become a rough flour. Add the dates and raisins and process until it all starts to stick together. Using about 2/3 of the mix (you have to save some for the tops), press into the bottom and sides of lined cupcake tins and put in the fridge. Use the rest of the mix to make the tops by pressing it into cookie molds the same diameter of your cupcake tins. Put  those in the fridge as well.

To make the molten middle: blend all ingredients until smooth, adding the milk as needed to make it creamy and a "molten" consistency (whatever that means... hopefully you know). Take the cakes out of the cupcake molds and pour the molten mixture into each one, filling up almost to the top. Now carefully press the tops onto the cakes, gently pressing together the edges. Flip over and decorate with cacao nibs and goji berries. Eat da lava, mohn. 

A few substitution options: to make these gluten-free, use buckwheat groats instead of oats. If you don't want to use cacao, use coconut oil instead of cacao butter and carob instead of cacao powder. 

63 comments:

Rande @ The Vegetable Centric Kitchen said...

Wow, stunning!

Emily von Euw said...

Thank you - and congrats on your juice feast =)

Amy said...

These look amazing Emily! Wish I had one right now to indulge in :)!

Emily von Euw said...

Aw thanks, Amy! =)

Cheyenne said...

I think I'm still cacaoed out from the raw cacao dance party i went to last weekend. but i can definitely see these happening in mah kitchen in the future! :)))

TheCookieFairy said...

I think my heart melted just by *looking* at these. I want one so bad!!

Marie said...

I will make this tonight :D It looks soo good!

Gabby @ the veggie nook said...

Seriously epic. I am making these for the next special occasion!

Solveig Berg Vollan @ Gluten-Free-Vegan-Girl said...

Holy moly, this looks like pure chocolate heaven... I want some, now!

Chef Amber Shea said...

These look insane! Can I take a bath in that chocolate filling? ;)

P.S. I LOVE Nosferatu! One of my favorite possessions is my DVD copy of Nosferatu that's entirely "scored" with music from Type O Negative. *love*

Anonymous said...

thanks for beautiful recipe. Already made those, but substituted dates in crust for prunes and dates in filling for raisins. Came our pretty good, with some tangy taste. Bet my kiddos will like them also :)

Emily von Euw said...

YESS ! <3

Emily von Euw said...

Delish! =)

Emily von Euw said...

omg that sounds amazing...

Edward said...

I made my first rawsome recipe the other day... the chocolate pb cheesecake. It didn't look as pretty as yours, but tasted great! These molten monsters are next...

Speaking of monsters, have your seen this?
http://www.youtube.com/watch?v=uAn5uLNMmjk&feature=youtube_gdata_player

It's the story of Max Schreck, the actor who played Nosferatu, and the making of that film... Creepy and amazing.

Koko said...

Pure rawsomeness! I'm so down with raw cacao...powerful ancient ingredient. These look soo good.

Megan Kortemeier said...

Just made these! The molten part taste rawsome ;) Very sweet dessert, but worth it :)

Emily von Euw said...

Wow thanks SO much!! I love John Malkovich and always wonder about the making of older films. CHeers!

Emily von Euw said...

Oh sorry if they are too sweet, I usually encourage people to just add sweetness to their liking but didn't here =S oops.

Carol said...

Holy Moly (or however that's spelled)!!
These are delicious! Even if I didn't use your EXACT recipe...
Everything you make is DELICIOUS! :-D I love it all!!!!

Scott said...
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Scott said...
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Scott said...

Stoked to try this! Thanks tons! Have you heard of Giddy Yoyo? Best raw chocolate I have ever come across! Wild Heirloom Ecuadorian Arriba Nacional Cacao! Grown in mineral rich high elevation soil, watered by rain and PURE MOUNTAIN SPRINGS. Workers are paid BEYOND FAIR TRADE ; ). Raw. Vegan. Gluten Free. Dairy Free. Certified Organic. Canadian Company. We LOVE it and are STOKED to share it! Check it out:

Giddy Yoyo ~ Raw Vegan Chocolate

Emily von Euw said...

Ooh no! They are from Ontario, I see =) Gosh that sounds amazing. thanks.

Emily von Euw said...

Thank you!! My recipes are all improvised anyways so making your own little changes is never a bad idea =D

Athletic Vegan said...

My heart may have stopped momentarily while I lusted after these precious little beasts.
I cannot wait for my cheat meal Sunday!!
these. are. happening.
Thank you! And, thanks be to the gods of cacao and dates. I surrender to this goodness!

Emily von Euw said...

HA that is what I love to hear ;)

Thanks so much!

Em

Alex said...

Dear Emily,
Your pics and presentation is just amazing and after having sampled more than several recipes, I can honestly vouch the taste is wonderful too. These molten cakes were a hit today, I didn't crave any of the typical easter sweets after them. Looking forward to new stuff!

Emily von Euw said...

Aw thank you! That means a lot to me :D

Nat Chadwick said...

Hi Emily, wanted to thank you for you site. I've been changing the way I eat this year and was beginning to think that meant no desserts. Thank you, thank you.... I do have a question on the recipes that call for maple syrup and I'm trying to limit the sugar. Do you have any suggestions? Oh and have to tell you I have the raw fudgy brownies are in the fridge now. I couldn't even wait 15 min and I had to grab one ;). The raw chocolate was also a hit; can't wait to try these too.

Emily von Euw said...

Hey, Nat

Haha no way! You can have your healthy cake and eat it too. Great to hear that =) For recipes that use maple syrup, you can substitute in dates paste (dates blended with a little bit of water). Another option is stevia, but it would change the texture and consistency of the recipes.

eurphoriaviahealth said...

These didn't come out how I'd hoped! It was really hard to form the tops and bottoms.. any suggestions? Is the cake part supposed to be thick or a thin layer?

Emily von Euw said...

Oh no =/ Maybe a 1/2 centimeter? be gentle =)

karina said...

NEW FAVORITE RAW FOOD BLOG!!! <3

Emily von Euw said...

NEW FAVOURITE PERSON <3

raechel @the rebel grrrl kitchen said...

So brilliant. You are a gem!

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Foodpick said...

Amazing presentation!sweet dessert and worth it.Keep it up.

Anonymous said...

Amazing.. wow I am so super impressed. Just a question though - are the dates pitted and dried that you use for the 'cake' mix?

Emily von Euw said...

Yes! :) The dates are pitted and dried (but not totally dry, still kind of gooey...)

heather said...

Emily, I love your recipes and look forward to THE book! Quick question for you - I used raw cacao butter in a couple of different raw dessert recipes, and although the texture was great, I noticed a funny aftertaste...is that usual, or is my cacao butter bad, or...?

Thank you!! :)

Emily von Euw said...

:D Thank you! Hmm I have not experienced that so it could be your cacao butter IS off or something. Try buying some new stuff and see if the same thing happens. It may just taste weird to your mouth!

x

heather said...

Will do! And you're right, it may just be weird to me - almost medicinal...but I can hardly imagine my taste buds being adverse to anything remotely linked to cacao! ;)
Thanks again!

Liz Newsreader said...

I've found that a lot of cocoa butter sold on the shelf is rancid. Even if you swap out for a new bag, it may still taste off - because it is :-( You can't tell by looking, but it'll have that same off taste that old nuts get - where the delicate oils have spoiled. You might have luck if you can find some in a refrigerated section of your store. If you find a source, do report back - every time I've ever bought it, it's already spoiled!

Emily von Euw said...

Oh no! The kind I buy is stored in a fridge at my health food store so hopefully it's ok :S Thanks for that info.

Hanne Böhme said...

hi emily, this looks soooo good! i'm planning a 3-course raw vegan feast today and am wondering if i could switch the cacao butter for coconut oil? i cant find any cacao butter nearby...
thanks so much!
Hanne

Hanne Böhme said...

oh nevermind, you already made that suggestion!

Terri Johnson said...

What is the name of the "cake" recipe with all the pretty figs on top?

Emily von Euw said...

It's a fig cheesecake, just google "Rawsome fig cheesecake" and you'll find it ;)

Anonymous said...

how do you make cacao butter?

Emily von Euw said...

It is the fat from the cacao bean, I buy it from Upaya Naturals usually :)

Amber said...

What kind of cupcake tins do you use?

Emily von Euw said...

Just normal ones in the metal frame?

Maytal Wallach said...

i used coconut nectar instead of maple syrup (its a great low GI sweetener that is vey good for us :)
and it came out yummmm !
Love this recipe and used the 'molten' part as frosting for different cakes <3

Anonymous said...

Oh my God, these were amazing. They were gone in minutes. You are a goddess

Tip: use maple syrup with less sugar, it was really sweet but still totally bomb

emahelena said...

Oh my god i've never been one to lick the bowl while baking.... until now.
Thank you so much for this deeeclioussss recipe!

Amberspaul said...

AMAZING!! but what can i used in replacement of "cacao butter" for the filling?
Thank you :)

Emily said...

Wow this looks amazing! I love your blog, it's very inspirational!

Shannon Jorgensen said...

Hey there,
I'm finding recipes like this hard as I don't have a food processor. I made these and they tasted great, but they took soooo long as I was grinding the nuts in a coffee grinder first, then using an immersion blender, then using my Nutribullet next..... Does a food processor just magically work for this stuff? What kind do you have?
Thanks,
Shannon

Emily von Euw said...

@Shannon Jorgensen - yeah a food processor is pretty magic :) I recommend getting one!

Elisabeth said...

Awesome. I made these a lot 2 summers ago, and again today. I can't figure out what to do with the leftover lava? Except to eat it with a spoon!

Vera said...

Just made them. I have no cocoa butter, so I made the filling with bananas, hazelnut butter and dates and used the spices of your recipe. Love it! Just can't get them out of the molds. Thanks a lot for the recipe and posting them again and again on fb!

Mandy Ng said...

Maple syrup isn't raw, is it? How can I make it 100% raw? Sub with raw honey? I thought it was raw cuz you name the whole recipe raw