¼ C Justin’s Classic Almond Butter (chilled overnight in the jar)
DIRECTIONS
Chill the Almond Butter: Place a jar of Justin’s Classic Almond Butter in the refrigerator overnight to firm. This ensures the filling remains gooey and molten during baking.
Prepare Ramekins: Preheat your oven to 375°F (190°C). Grease 4 ramekins and dust with cocoa powder or tapioca starch.
Make the Batter: In a mixing bowl, whisk together almond flour, tapioca starch, cocoa powder, baking powder and salt. In a separate bowl, mix melted coconut oil, maple syrup and vegan yogurt until smooth. Add the wet ingredients to the dry mixture and stir until a thick, smooth batter forms.
Assemble the Lava Cakes: Divide half of the batter evenly among the ramekins. Spoon 1 tbsp of chilled Justin’s Classic Almond Butter directly into the center of each ramekin. Cover with the remaining batter, ensuring the almond butter is fully encased. Fill each ramekin about 3/4 full.
Bake: Bake for 10-12 minutes, or until the edges are set and the centers remain slightly jiggly. Avoid overbaking, as this will cook the almond butter and prevent the molten effect.
Cool & Serve: Let the cakes cool for 2-3 minutes before running a knife around the edges to loosen and inverting onto plates. Serve warm and enjoy a gooey molten almond butter center.
Chia seeds are a super food. Super tasty and super good for you! When you whip up some of my coconut almond chia pudding, you’re getting a super boost of energy for whatever you tackle during the day. Get out there and start feeling super right now!
¼ C Justin’s Classic Almond Butter (chilled overnight in the jar)
DIRECTIONS
Chill the Almond Butter: Place a jar of Justin’s Classic Almond Butter in the refrigerator overnight to firm. This ensures the filling remains gooey and molten during baking.
Prepare Ramekins: Preheat your oven to 375°F (190°C). Grease 4 ramekins and dust with cocoa powder or tapioca starch.
Make the Batter: In a mixing bowl, whisk together almond flour, tapioca starch, cocoa powder, baking powder and salt. In a separate bowl, mix melted coconut oil, maple syrup and vegan yogurt until smooth. Add the wet ingredients to the dry mixture and stir until a thick, smooth batter forms.
Assemble the Lava Cakes: Divide half of the batter evenly among the ramekins. Spoon 1 tbsp of chilled Justin’s Classic Almond Butter directly into the center of each ramekin. Cover with the remaining batter, ensuring the almond butter is fully encased. Fill each ramekin about 3/4 full.
Bake: Bake for 10-12 minutes, or until the edges are set and the centers remain slightly jiggly. Avoid overbaking, as this will cook the almond butter and prevent the molten effect.
Cool & Serve: Let the cakes cool for 2-3 minutes before running a knife around the edges to loosen and inverting onto plates. Serve warm and enjoy a gooey molten almond butter center.
Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.
