Chocolate “Lava” Cakes (Flour, Sugar, Gluten Free, Vegan, Raw)

This is my favorite raw dessert!

For the first time I made it for my children on their birthday, and they were completely ecstatic.

 This raw dessert is cooked very easily, literally in two steps, does not require a lot of ingredients, does not contain sugar, flour and looks on A+!

Such a cake can be served both warm and cold. You can store it in the refrigerator, but if you do not plan to eat everything at once, haha, it’s best to keep it in the freezer and sit at room temperature for 30 minutes before serving.

Very tasty and incredibly beautiful! Ready? Set?

Let’s go cooking!

We will need: (4 cakes)

For the base

1 cup (250 ml.) of walnuts

13-15 large and soft dates

1/2 ripe banana

4-5 tbsp. of sugar-free cocoa powder

For the filling

1/2 ripe banana

1 avocado

1 teaspoon of coconut oil

2 tbsp. of sugar-free cocoa powder

Grind walnuts and dates to a soft uniform composition.

Add 1/2 banana and cocoa powder.

As a result, you should get a slightly sticky, but sufficiently dry dough. It should not be too liquid or too dry. If yours is too dry, add another banana, if too liquid – cocoa powder.

Spread a part of the dough into molds, leaving the other part for the “lids”. I use silicone molds. It is very convenient: easy to wash and to take out the finished product. Put the molds in the freezer for a few minutes, and leave the “lids” outside. So it will be easier to “cover” the dessert with them.

In the meantime, make the cream. Mix the avocado, cocoa powder, banana, and the oil. The cream should be liquid, but not too much.

Take out the molds.

Pour the cream in each of them and cover with the “lids”. Pinch with your fingers to seal.

Put them in the freezer for 30 minutes.
By the way, when serving, you can warm up the cakes a little (30 seconds) in a microwave, then the cakes will be especially delicate.

Done!

Bon appetit!

Healthy food can be beautiful!