These Dark Chocolate Paleo Lava Cakes for Two are a total dream! These will blow away your judgments about clean-eating treats not amounting to traditional ones. These mousse-y, yet melty chocolatey lava cakes will definitely eradicate all that unnecessary skepticism! Believe it or not, this of one of the easiest recipes I’ve created—enabling you to have TWO Dark Chocolate Paleo Lava Cakes in under twenty minutes. Mind blown yet? Just in case I didn’t catch you, these Dark Chocolate Paleo Lava Cakes for Two are also gluten-free, refined sugar-free, diary-free, and clean-eating certified!
Courtesy of Michael Estafo Photography!
Life hasn’t been the same since I’ve created these Dark Chocolate Paleo Lava Cakes for Two. Normally, I’m super proud of myself when I’ve perfected a sinless recipe, but certain ones completely astonish me—this recipe is one of them.
The night before I attempted to make these Dark Chocolate Paleo Lava Cakes, I had some great success making my delectable Creamy Vanilla Bean Paleo Ice Cream. The real reason behind the ice cream was for these Dark Chocolate Paleo Lava Cakes for Two. You can’t get much better than a warm, fresh out of the oven, melty lava cake joined with some chilly vanilla bean ice cream. 😍🤤
In that sense, it was really important to me that this recipe turned out. Yes, I was all stressed out—planning for a week prior, hoping my recipe would turn out after lots of revisions. It’s weird, I feel like I always foresee whether a recipe will work out or not—it’s this feeling I get and it’s never been wrong. 😯
It’s time for me to release another one of my sinless secrets: I have psychic abilities. 😎🔮
So, after writing the finished product, I had good vibes and felt confident going in for the kill.💪😈👊
This post wasn’t the only reason why this recipe was important to me—the chief reason was because my brother and I were planning a surprise pre-birthday party for our mom at our condo, and THIS whole masterpiece was my vision for her birthday dessert.🙌
Courtesy of Michael Estafo Photography!
I haven’t nearly expressed the relationship my mom and I have—yes, I’ve boasted about her a little bit, but words could never explain how incredible she truly is, and also how thankful I am to have her in my life.💗
Needless to say, I wanted everything to go perfectly for the celebration of her life! 🤗😘
Michael had decorated our condo with streamers, balloons, flowers, and birthday banners, initiating her birthday surprise, while I was the one doing the cleaning and cooking. Getting crazy in the kitchen as usual! 😉After enjoying my Honey Lemon Thyme Chicken with Gluten-Free Angel Hair Pasta for dinner and watching a little comedy special, I got busy making dessert!
Since these Dark Chocolate Paleo Lava Cakes for Two only take 10-12 minutes to bake, I thought it would be feasible for its photo shoot (you’d be surprised how long food styling and photography takes!) and our dessert indulging! I was hoping for some serious luck upon putting these lava cakes in the oven. Fingers crossed!🤞
When that timer went off and I met their final product of a light, chocolate crusted exterior I was SO happy!! 😀
Now, the only thing I had to do was get them on the plate with success, and PRAY that they would have that melty interior! Regardless, I continued with the photo shoot.
When the time came to open them up, I just took a breath and broke off the end with my fork to find a gooey, melty dark chocolate interior! 😍
MISSION COMPLETE!✊
All I wanted to do was impress my mom and let her have a pre-birthday filled with delicious food, in addition to lots of laughs, love, and presents! 🙂 I couldn’t wait for her to blow out her candles and try these Dark Chocolate Paleo Lava Cakes for Two with the Creamy Vanilla Bean Paleo Ice Cream! She had to be the first one to try it. It was her dessert (Michael … cough, cough 😆).
After the final picture of my mom blowing out her birthday candles, I said, “all right. Time for dessert,” not wanting to waste anymore time.
Courtesy of Michael Estafo Photography!
Michael and my mom just looked at each other and said, hesitantly, “Okay…”
They were still “too full” from dinner, but I wasn’t about to let them spoil this dessert. These Dark Chocolate Paleo Lava Cakes are meant to be served warm! Yep, the “warden” came out—as Michael calls me. I don’t mess around, guys. 👮♀️ lol
I remember the look on my mom’s face after taking a bite of vanilla bean ice cream merged with some warm Dark Chocolate Paleo Lava Cake—the look of complete approval and satisfaction.
“What, honey?” she asked, “Okay …” She took another bite and smiled. “Are you serious right now?”
Mind you, she was taking her time savoring, while Michael claimed an entire Dark Chocolate Paleo Lava Cake for himself, as well as a whole bowl of Creamy Vanilla Bean Paleo Ice Cream—chowing down like he hadn’t eaten in days. As if it was HIS birthday you guys! 😂It’s okay, I absolutly LOVE seeing happy results from my taste testers.❤️😘❤️
But wait, I thought they weren’t hungry? 🤷🏼♀️ 😂
Courtesy of Michael Estafo Photography!
When it was my turn to try it, I can recall how my fork effortlessly glided through the slightly crunchy exterior and down the mousse-y, gooey center of the Dark Chocolate Paleo Lava Cake. The taste was overpowering with dark chocolate, rich, and subtly sweet (no, this is not for those whom do not like chocolate). The warmth encased my mouth with euphoria as it melted away on my tongue!🤤🍫 It tasted just like a regular lava cake, but was so much more satisfying knowing that it was totally healthy!
When I tasted it with the vanilla bean ice cream … that was it. I was shocked. I couldn’t believe how delicious the dessert as a whole turned out.
The taste lingers on your mouth afterwards, like a marvelous chocolate aftershock!! My mom went on about how yummy it was, including Michael who used to hate dark chocolate.
Nevertheless, both my brother and mom agreed that the Dark Chocolate Paleo Lava Cakes for Two with the Creamy Vanilla Bean Paleo Ice Cream tasted like a five-star dessert, and really couldn’t believe it was healthy. Only 3 tablespoons of maple syrup are in these!! It’s ridiculous. 😱
Before I talk about how EASY it is to make these, I have to take a minute and talk about my mom. Don’t worry, Kimberly, I won’t spill any of your secrets.😉
I felt so honored treating my mom to a fun night of surprises. She always goes way above and beyond for everybody in her life—especially Michael and I. She’s just a walking angel, always smiling, laughing, giving, and caring for anyone that walks into her life. 😇 Even when she’s hurting her exterior stays bright and positive.
My mom is the most amazing woman I will ever know. She’s strong, hilarious, fun, nurturing, beautiful, talented (mother, chef, florist, real estate agent, and momager to name a few), and so much more. 💗❤️I’m so lucky to have her as a mother, friend, and role model.
Thank you for being nothing short of perfect, Mom! I’m so glad we got to celebrate your birthday! 🎈🎂🎈🎁🎁I’m so proud of you for switching to a full-on clean-eating lifestyle! As much as I’ve hounded you about it, you know I do it because I love you with all my heart.💗❤️💜💙💚💛💖
Here’s to MANY more years of happiness, love, great healthy, and MANY more sinless desserts! 😘
Courtesy of Michael Estafo Photography!
You’re the best mom in the whole universe! Love you lots!! I have to make these Dark Chocolate Paleo Lava Cakes for Two again very soon! 🙂
All right, let’s talk about the procedure for these chocolate-filled delights. 😏
Begin by setting the oven to 400°F and grease two 6 oz. ramekins with a little coconut oil and dust with some raw cacao powder to help fight against any sticking. Then, set them on a cookie sheet.
Next, add the chopped dark chocolate and coconut oil in a heat-safe bowl and melt it in the microwave or a double broiler. If using a microwave be sure it doesn’t burn, using 15 second intervals and stirring after each one. Heat until just melted; you don’t want it to be hot since we will be adding it to the bowl with eggs later. 🙂
After that, in medium bowl, add the egg and egg yolk, maple syrup/honey, vanilla, instant coffee powder, cinnamon, and salt and mix with a hand mixer for 1-2 minutes.
Following that, add the melted chocolate and coconut oil to the egg mixture and stir with a wooden spoon until everything is incorporated.
Thereafter, sprinkle the almond flour and raw cacao powder over the chocolate mixture and gently fold in—do NOT stir—until fully combined.
Go ahead and take a whiff of it. 😉
Then, pour the batter equally in two 6 oz. ramekins and bake for 10-12 minutes, or until the outskirts of the cakes slightly pull away from the sides of the ramekins and the centers are set, yet still soft.
(Don’t bake with the decorative hearts 😳 lol)
When finished, removed from the oven and let them sit for 5 minutes.
After 5 minutes, gently run a knife around the edges of the cakes to help with the release!
Lastly, place a plate over the top of the ramekin and gently turn over so that the plate is on the counter and lift up the ramekin—the cake should (and will—you got this 😘) come right out. Proceed with the second one.
Serve these immediately so you can rave over their warm, delicate, and gooey interiors!
So there you go! A special last day of February post just for you guys! 🙂 I hope you make these! Please, please, please take a picture and tag me so we can boast about these together. ❤️ #sabrinassinlesssecrets #TripleS #becausesinlessisdelicious
- ¾ cup 72% dark chocolate bar, chopped (4.6 oz / 130g)
- 1 large, organic egg plus 1 large, organic egg yolk, room temperature
- 3.5 tablespoons unrefined, organic coconut oil (about 50g)
- 3 tablespoons pure maple syrup or honey
- 2 tablespoons blanched almond flour (14g)
- 1 tablespoon raw cacao powder (5g)
- 1 ½ teaspoon pure vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon instant coffee powder (this helps bring out the chocolate flavor; it doesn’t add any coffee flavor)
- ⅛ teaspoon sea salt
- Preheat the oven to 400°F and grease two 6 oz. ramekins with a little coconut oil and dust with some raw cacao powder to help prevent any sticking and set them on a cookie pan.
- Next, add the chopped dark chocolate and coconut oil in a heat-safe bowl and melt it in the microwave or a double broiler. If using a microwave be sure it doesn’t burn, using 15 second intervals and stirring after each one. Heat until just melted; you don’t want it to be hot since we will be adding it to the bowl with eggs later.
- In medium bowl, add the egg and egg yolk, maple syrup/honey, vanilla, espresso powder, cinnamon, and salt and mix with a hand mixer for 1-2 minutes.
- Add the melted chocolate and coconut oil to the egg mixture and stir with a wooden spoon until everything is incorporated.
- Thereafter, sprinkle the almond flour and raw cacao powder over the chocolate mixture and gently fold in—do NOT stir—until fully combined.
- Then, pour the batter equally in two 6 oz. ramekins and bake for 10-12 minutes, or until the outskirts of the cakes slightly pull away from the sides of the ramekins and the centers are set, yet still soft.
- When finished, removed from the oven and let them sit for 5 minutes.
- After 5 minutes, gently run a knife around the edges of the cakes to help with the release!
- Lastly, place a plate over the top of the ramekin and gently turn over so that the plate is on the counter and lift up the ramekin—the cake should (and will—you got this) come right out. Proceed with the second one!
- Serve these immediately so you can rave over their warm, delicate, and gooey interiors!
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