If you've had Lava Cake before, then you know the obsession 🤤 It's like a little piece of heaven on earth with a gooey chocolate-y center and an almost Cookie- like outer crust. The best part of this recipe is that it's actually nutritious (dare I say!).. and it's something you can feel good about eating and reap health benefits from.
It is pure perfection all on its own!👌🏼But, I must mention that with a small dollop of vanilla ice cream it's even better! I serve none other than Nada Moo Vanilla.. it's an organic, non-dairy ice cream featuring pure vanilla and a fraction of sugars (from agave) normally found in traditional ice cream (corn syrup and white cane sugar with residual bleach, yeppp.. that's a thing 🤢). But I digress... let's get into this lava cake because it is decadent and delicious all on its own!!
Serves 6-8 (I highly recommend using ceramic ramekins as they bake better, but you can use a muffin cup pan as well. It just might alter the baking time a bit and brown more. I use these 4 Oz ramekins
Preheat your oven for 375. In a medium bowl, mash the ripe bananas with a fork and then incorporate the almond butter to make a creamy consistency. Sprinkle on top the cacao powder, monk fruit and baking powder, then mix well. Grease the inside of the ramekins with avocado oil or coconut oil. Pour the batter into the ramekins or muffin cups with a tablespoon and fill just 3/4 of the way. Bake at 375 for 18-22 minutes. The top should be like a cookie or brownie and the inside will appear undercooked but it's not. Serve slightly cooled after about 3-5 minutes, if you can wait that long!