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No Bake Vegan Molten Cake

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I came across this raw vegan molten cake in the book Rawsome Vegan Baking…and I had to give it a go. I didn’t follow the recipe, just took the idea, which was so simple it’s genius and made my own. And it worked from the first time. That chocolate sauce oozing out as you stick a fork in it is priceless…and the taste…hmmm
Okay the taste is delicious of course…I mean the ingredients are dates and chocolate.. I must admit it’s heavy and very rich. Which is good as you’ll be satisfied with a few bites. But in order to get that molten lava effect we all like to take videos of (admit it, you’ll make it just so you can snap it)…it needs to be larger than most people can eat in one go.
Now let’s talk ingredients and substitutions…
As with many no bake or raw desserts…we are using dried fruit, nuts and some oats. It’s basically a bliss or energy ball combo. I went with dates (duh!) and pistachios. You can use another dried fruit or a combination. The author in the book used dates and raisins. I opted for pistachios just because I wanted to use tahini in the sauce for a Middle Eastern touch, and well, pistachios and tahini are like best friends.
As for the molten lava….you can probably substitute the sweetener and the milk with an alternative, but I would keep the coconut oil as it is, and only leave the tahini out if you absolutely hate it. But seriously tahini, dates and chocolate are meant to be together (pistachios too). I guess another nut butter could work too.
I used silicone molds, however you can use a cupcake pan just make sure you like it well with parchment paper.
On to the recipe..

No Bake Vegan Molten Cake

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Cook Time: 0min
|prep Time: 15min
| total Time: 20min
| servings: 4

Ingredients:

Cake:
1/4 cup oats
1/4 cup raw pistachios
2 tablespoons cacao powder
1/2 cup (200g) pitted dates
Filling:
1/4 cup coconut oil
2 tablespoons tahini
1/4 cup maple syrup
1/4 cup coconut milk
2 tablespoon cacao powder


Instructions:

1. Place all oats, pistachios and cacao powder in a food processor, and pulse until it turns into a rough flour. Add the dates and pulse until you get a sticky mixture that can easily be pressed together.
2. Transfer the mixture to a large piece of plastic wrap and then wrap it to get it sticking together nicely. Then place on parchment paper, laying the plastic on top, and then roll out until it’s about 1/4 cm thick.
3. Cut large circles to fit into the mould you are using. Place each circle into your mould and press the bottom and up the sides. Roll out the rest of the dough and cut circles the same size as the base of your molten cake once it is flipped, enough to close up the cake once the filling is added. Place in the fridge while you make the filling.
4. Add all the filling ingredients into a blender, and blend until smooth. Pour into each cup, filling almost to the top. Then use the cut our circles to close the opening, making sure it’s sealed well.
5. Return to the fridge for about 30 minutes just to make sure it’s firm enough to turn out of the mould.
6. Turn out the cakes onto your serving plate, dust with some cacao powder on top, and start snapping.


Notes:

If you make this, make sure you snap or instagram me those videos @ilovecrumbs.

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