Medjool Lava Cakes

Molten lava cakes sweetened purely from medjool dates, contain no butter and made with 100% whole wheat flour!

Medjool Lava Cakes | chocolateandcarrots.com #noaddedsugar #cleaneating

I’ve got to say, as soon as Erin posted about healthier molten lava cakes, I knew I needed to try them for myself. I’ve been testing this recipe and adapting it for a couple of weeks now. There have been no complaints at my house.

Who wouldn’t want crazy amounts of warm lava cakes, fresh out of the oven, for dessert?

Medjool Lava Cakes | chocolateandcarrots.com #noaddedsugar #cleaneating

It makes 4 beautiful lava cakes that are entirely sweetened by date paste (It’s my new best friend!). These are also made with whole wheat flour and coconut oil instead of butter.

I have to also mention that if you don’t have ramekins to bake these in, just spray oven-safe ceramic coffee mugs! Since we’re mid-move, I just used mugs to test the first few batches. They worked beautifully!

Then, I had a little shopping spree at World Market….

Trouble.

P.S. Come join me at the Medjool Dates Facebook page this week!

Medjool Lava Cakes | chocolateandcarrots.com #noaddedsugar #cleaneating

Medjool Lava Cakes

adapted from Texanerin Baking

Ingredients

  • 1/2 cups Medjool date paste
  • 2 eggs
  • 2 egg yolks
  • 1 tablespoon vanilla extract
  • 1 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 1 1/4 cups semi-sweet chocolate chips
  • 1/4 cup refined coconut oil
  • 1/4 cup white whole wheat flour

How-To

  1. Preheat the oven to 350°F and spray 4 ramekins (6-8 ounce) with baking spray.
  2. In a large bowl, whisk the date paste, eggs, egg yolks, vanilla, espresso powder and salt together.
  3. Meanwhile, melt the chocolate chips and coconut oil in the microwave in 15 second increments, stirring in between until melted.
  4. Stir in the melted chocolate mixture into the egg mixture.
  5. Sift the flour into the wet ingredients and fold in until just mixed. Don’t over mix.
  6. Pour the batter evenly into the 4 ramekins and bake for 20-25 minutes or until the center doesn’t look wet anymore.
  7. Allow the cakes to cool for 10 minutes until you flip them out onto plates.
  8. Enjoy warm!

Servings: 4

This post has been sponsored by Natural Delights. I received compensation for taking over the Medjool Date’s Facebook page this week and this post is part of the week’s festivities. All opinions are my own. Please read my disclosure policy for further information.

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22 comments

  1. Hi Caroline,

    This looks so yummy…do you think it would work with almond meal flour or oat flour? My daughter is gluten & dairy free and this would be such a wonderful treat to make for her.
    Thank you!

    1. I’m not sure if it would with with almond meal or oat flour. If I were you I’d try oat flour first. There’s so little flour in the recipe, that if I had to guess it’d work beautifully. Happy Baking!

  2. This recipe is RIGHT up my alley!!!! I can’t get enough medjool dates. I love them scooped with coconut butter, drizzled in dark chocolate, then frozen. So good!
    If you ever need help eating these, just give me a ring. I’ll be right over :)

    1. Yay! With all the baked goods going on in this house, I can use all the help I can get. ;-) And that little medjool frozen treat sounds amazing!

  3. Oooh! I didn’t know you had made these. Fun! :) They look amazing. Going to share soon on FB!

    And I love that they’re date sweetened. I think that next, I’m going to take this recipe and adapt it into a grain-free version with almond flour. Haha. We’ve gotta get as much use out of this recipe as possible. ;)

  4. I LOVE Natural Delights Medjool dates and am always looking for new ways to use them. I am going to try steaming these in my rice cooker! Thank you for sharing :-)

  5. These were so easy to make and so, so delicious. I didn’t have espresso powder so I used cocoa powder instead. Served with vanilla ice cream

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