I love this time of year! What a great time to celebrate with family and friends. And, yes, often these celebrations include yummy treats like candy canes, sugar cookies, hot chocolate, gingerbread men, and pumpkin pie. While it can be hard to do, I still try to maintain a little bit of a healthy balance with my family. Of course, sugar is super tasty and makes us feel good when we are eating it, but soon after look out for a loss of energy, grumpy moods and a lowered immune system. Not to mention, for us adults, too much sugar can trigger inflammation and stress to our bodies in an already stressful time of year. Who has time to be sick and worn down during the holidays? We’d miss out on too much fun!!
I like to balance our days with some healthy yet fun and tasty snacks and treats. One of our favorite treats are these Molten Lava Cakes. I have to be honest, in the year or so we’ve been eating these, I’ve never actually made them. Alice is the one who has always the baker of these delicious treats. It’s so great that she can make things all on her own now!
Anyway, this recipe is one of the treats in the “Sweet Treats” chapter of my new book Super Paleo Snacks. The chapter includes a few sweeter snacks like real chocolate chip cookie cake (crispy on the outside, gooey on the inside) and the most delicious cupcakes you will ever eat…you’ll swear they aren’t Paleo, but they are! You can find these recipes and more in the new Super Paleo Snacks available for pre-order now on Amazon, Barnes & Noble, Indie Bound, Indigo, or Bookish available just in time for the perfect holiday gift!!
I bet Tate is nicer to his sister now…
- ½ cup (8 tbsp) unsalted butter, melted
- 3/4 cup dark chocolate chips or bar
- ½ tsp vanilla extract
- 1 tbsp raw cacao powder
- 2 organic eggs
- 2 egg yolks
- 1/3 cup maple syrup
- ¼ tsp sea salt
- 2 tbsp almond flour (or 1 1/2 tsp coconut flour for nut allergies)
- Preheat oven to 400F.
- Grease four 4-ounce ramekins or 4 muffin holes in a muffin tin if you don’t have ramekins.
- In a small pot on low heat, melt the chocolate and butter.
- As the chocolate is melting, stir in maple syrup and take the pot off the burner.
- In a medium bowl, beat the eggs.
- Then add the chocolate mixture slowly to the eggs while continuously stirring.
- In a small bowl mix the dry ingredients. Then that to the chocolate mixture and stir well.
- Lastly add the batter to greased ramekins or muffin cup holders (silicon muffin holders work well too).
- Place on baking sheet and bake for 8-10 minutes. Centers should be soft but sides should be done.
- Eat straight out of cup holders or flip upside side on a serving plate and serve immediately.