Today please welcome Davida from The Healthy Maven.
I’m so tickled to welcome Davida to the blog today! I first got to know Davida, who writes at The Healthy Maven, when she began to participate in Wellness Weekend (the healthy food event that ran on my blog for several years). Shortly thereafter, we discovered that we both live in the Toronto area and both love healthy food.
Although Davida isn’t vegan, I knew immediately that I loved her innovative, good-for-you, beautiful recipes that she shared weekly on the event. And every week, I thought, “I’d love to make that!” For instance, how about Cauliflower Tabbouleh, Lemon Raspberry Chia Pudding, Raw Apple Pie Bites, or Rosemary Cashew Bar Nuts? (See–told ya!).
And today’s recipe elicited a “can’t wait to make this,” too! A healthy chocolate lava cake? Let’s get to it!!
I could not be more excited to be guest posting for Ricki as she completes yet another fabulous cookbook. I have actually been reading Ricki’s blog longer than I have been writing my own. Before I started The Healthy Maven (a little over a year ago) Ricki’s Wellness Weekend posts were an amazing source for foodie inspiration for me. Having her ask me to contribute to her amazing corner of the internet, truly is an honour.
Besides being proud Canadians, Ricki and I share something in common, an appreciation for real food. While I am not vegan and consume dates like it’s my job, I always know I can come to Ricki’s blog for recipes that are guaranteed to use fresh ingredients that you can feel good about. That is the theme of The Healthy Maven-real food and easy recipes without feeling restricted.
Trying to navigate being healthy while also being 24 isn’t always the easiest. I want to make smart decisions so that I can live a long and happy life, but not at the sacrifice of the present. I have a major sweet tooth and I know that a glass of wine makes me a better person. So I’ve decided to play by my own set of rules. I try to eat a salad a day, I love being active and mixing chocolate with black beans is perfectly acceptable. That’s why I love this recipe, I get my cake and I can eat it too. Plus it’s always fun to make this at dinner parties and have my guests guess the secret ingredient!
Black Bean Lava Cakes
1 flax egg (1 Tbsp/15 ml ground flax mixed with 3 Tbsp/45 ml warm water)
1 15 oz (440 ml) can of black beans, drained and rinsed (or 1-1/2 cups/360 ml cooked black beans)
1/3 cup (80 ml) pure maple syrup (for ACD, use coconut nectar)
1/4 cup (60 ml) unsweetened applesauce
1 tsp (5 ml) apple cider vinegar
1/4 tsp (1 ml) cinnamon
pinch of cayenne
1/2 tsp (2.5 ml) sea salt (divided)
1/2 cup (120 ml) unsweetened cocoa powder
1/4 cup (60 ml) almond meal
1 teaspoon baking powder
4 pieces of chocolate (about 1/2 oz or 15 g each)-for ACD, use unsweetened chocolate
Preheat oven to 350 F (180C). Grease four 5oz ramekins with coconut oil. Make sure to grease well.
Make flax egg and set aside.
In food processor combine black beans, maple syrup (or coconut nectar), applesauce, apple cider vinegar, cinnamon, cayenne, and half of sea salt. Pulse to combine (about 1 minute).
Add in almond meal, cocoa powder and flax egg. Process until combined (about 30 seconds).
Add in baking powder and continue processing for another 30 seconds.
Add a 1/4 cup (60 ml) of batter to each ramekin.
Place a piece of chocolate on top of batter and cover each ramekin evenly with remaining batter.
Place ramekins a baking sheet and bake for 25 minutes.
Remove from oven and let cool for 10 minutes.
Use a knife to loosen edges and then flip ramekins over on a plate. They should come loose easily.
Serve warm. Makes 4 servings. Will keep in fridge for several days.
Suitable for: ACD Stage 3 and beyond; sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, vegan.
Davida is a Healthy Living Blogger behind the blog The Healthy Maven. She has a passion for nutritious food, fitness and food photography. She loves sneaking veggies into baked goods, enjoys farmer’s markets more than the average person, and has an affinity for terrible reality TV. She also doesn’t take herself too seriously 😉
You can connect with her on her blog, Facebook, Twitter, Pinterest, and Instagram.
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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
I’ve never made a lava cake but when I see that chocolatey ooze I am so tempted to just rush into the kitchen – and I didn’t know the healthy maven is only a year old – seems she has been around for ages – love Davida’s recipes
I agree, Johanna–her blog looks like one that’s well-established, and her recipes are so professional already! I loved the “ooze,” too. 🙂
Thanks for having me Ricki! Such an honour. Hope things are well at the retreat! xx
What a surprise to see Davida on your blog! Her lava cakes look scrumptious! Congratulations with the guest feature on Ricki’s blog, Davida! Have a great week!
I agree–they look scrumptious! Thanks so much, Rika! 🙂
It’s totally my pleasure, Davida! And it’s a spectacular recipe. 😀 The retreat is amazing. . . I think I don’t want to go home! 😉
Thank you so much for guest posting–and for this spectacular recipe! 😀
Do you think these could be made in a muffin pan instead?
I think it should work, though I am guessing you’d have to bake them less time. . . I will ask Davida to answer, too. 🙂
Definitely! You just might have to make 6 smaller ones rather than 4 larger ramekins 🙂
Perfect! And one last question: When do I add the second half of the sea salt?
sprinkle on top 🙂
Its worth noting that if you keep thm in the fridge they wont be “lava” cakes but brownies with a hard puck of chocolate in the middle. Best to serve them immediately!
Good point, Sarah! 😉
For sure! Although they never last overnight in my house 🙂
Wow! This is a clever recipe, it looks delicious!
I thought so, too, Vicky!! On both counts. 😀
I love good black bean brownies and lava cake so this recipe is just perfect! Gorgeous photos! Happy to “meet” Davida. :-)Thanks to you both!
Shirley
I agree, Shirley! And happy to introduce you to a new talented blogger. 🙂
These look amazing, and pretty healthy too! I need to go find some black beans and start experimenting 🙂
Thanks, Kim! I thought so, too. 🙂
This looks just divine. I love desserts like this because they’re just devious! It’s pure genius using something like black beans.
I agree, Annette! I thought Davida’s recipe was just perfect! And of course I love making desserts with black beans, too. The Black Bean Fudge is still one of my all-time favorite treats. 🙂
Will using regular eggs instead of flax eggs work for this recipe?
Hi Anna, I don’t really know as I’ve never used regular eggs with it. We can ask the recipe creator, though–I’ll email her and come back to let you know! 🙂
Hi Anna! A regular egg would work just fine! Hope you enjoy 🙂
Would gluten-free oat flour work as well?
Hi Emi,
I’m not sure what you’d want to replace with the oat flour? There is no flour in this recipe. . . ?
Sorry, I meant as a substitute for almond meal. I can get it if I absolutely must, but oat flour is something I have readily accesible at all times. Thanks •3•
Ah! Sorry, I think I missed that myself! My *guess* is that it would work. Since I’m not the recipe creator (Davida is), I can’t say for sure, but it seems like it would work with only 1/4 cup. Sorry I haven’t tried it out yet to let you know for sure, though, so I can’t promise results. If you try it, come back and let us know how it worked out!