Guiltless Chocolate Lava Cake: The Paleo Way!
Heard of the Paleo Diet?
The central concept of the Paleo diet is that our bodies haven’t adapted to dietary changes that took place when we went from hunter-gatherers to farmers about 10,000 B.C. That’s when we started eating grains, milk products, orchard fruits and legumes.
Some just think the modern diet is too full of starch that we can’t digest, too acidic and too immunogenic (allergy causing). They point to the lack of cancer, auto-immune disease and heart disease in native inhabitants of places like the Trobriand Islands in Papua New Guinea, where they follow a Paleo-like diet.
Paleo proponents do eat meat, and tend to eat grass-fed meat, which they think is more like the animals that ancient man and woman would have eaten.
Maybe you don’t agree. Maybe you are a vegan and don’t want to eat a diet high in meat but want to cut back on starchy carbs.
Whatever your opinion, almost everyone loves a treat, so here is a recipe for a popular treat, adapted to be Paleo-friendly. It is vegan-friendly if vegan chocolate is used.
The recipe calls for coconut products. The coconut is a staple of Paleo cuisine. Every part of it is useful and wonderful. Coconut water is a great substitute for sports drinks. Coconut oil is a solid at 70 degrees but a liquid at 74 degrees and is a great neutral fat for cooking and baking. It also has natural antibacterial properties and is a wonderful moisturizer and skin protector. The sap of the coconut palm tree can be used to make agave-like syrup or granules that have a taste like brown sugar but milder. Many coconut products are available in regular grocery stores now, or can be obtained at health food stores.
This was adapted from The Paleo Mom website http://www.thepaleomom.com. It is rich and decadent and doesn’t taste like health food. And if you read last week’s blog, cocoa is loaded with antioxidants!
Chocolate Molten Lava Cakes
- 4 oz Semi-Sweet or Bittersweet chocolate
- ½ tsp Vanilla Extract (I like Mexican the best)
- 1/8 tsp Salt
- 2 Tbsp coconut sugar, evaporated cane juice, or date sugar
- 1 tsp coconut flour, almond flour, or I use Live Superfood’s Sprouted Superflour (http://livesuperfoods.com/living-intentions-sprouted-super-flour.html)
- 2 tsp cocoa Powder
- 2 eggs
- 4 Tbsp coconut oil (plus a little more for preparing pan) or use coconut oil spray
1. Preheat oven to 375F. Grease four 6oz ramekins with coconut oil spray, or I use a non-toxic-type non-stick large muffin tin (the size for 6 muffins).
2. In a double boiler or the microwave on low power in a medium microwave-safe bowl, melt chocolate and coconut oil. Stir until smooth and let cool.
3. In a small bowl, beat eggs, vanilla, salt and sugar with a hand mixer until light and frothy, about five minutes (this can seem like an eternity with a hand mixer, but hang in there because it’s worth it!).
4. Pour egg mixture over chocolate. Sift cocoa and flour over the top. Then gently fold all the ingredients together.
5. Pour batter into prepared muffin tin/ramekins (they should be filled no higher than ½” from the top). Place the muffin tin/ramekins inside a baking pan filled with about an inch of water and place in the oven. Bake for about 11-12 minutes. They are done when a toothpick comes out clean.
6. Remove from oven and let them cool to room temperature. Loosen them with a butter knife, carefully place on a plate, dust with cocoa powder and garnish with ripe seasonal berries.
Enjoy! And please let me know how your cakes turned out!! I’m looking for as much feedback as possible.
For more delicious and a healthy chocolate ideas, this is one of my favorite sites, from my friend Sue Ann Gleason:
As always, have a fabulous weekend!