• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Flourless Chocolate Lava Cakes with Raspberry Sauce

  • Recipe Submitted by on

 Ingredients List

  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup coconut oil
  • 2 large eggs plus 2 egg yolks
  • 1/3 cup coconut sugar (or brown sugar)
  • 1/2 cup almond milk
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1/4 cup water
  • 1/4 cup coconut sugar (or brown sugar)
  • 1/2 teaspoon vanilla extract
  • Powdered sugar for topping


Preheat oven to 350F. Lightly grease and flour four 8-oz ramekins. Set aside.
In a small saucepan over medium heat, melt chocolate chips and coconut oil until smooth, stirring occasionally. Remove from heat and cool slightly.
In a medium bowl, whisk eggs, yolks, sugar, milk, salt, and vanilla until smooth. Whisk in melted chocolate mixture until combined.
Scrape batter into prepared ramekins. Place ramekins on a baking sheet. Bake chocolate lava cakes at 350F 18-20 minutes. (middles will still be jiggly---this is ok. Do not overbake them!!)
Cool lava cakes in ramekins 10 minutes, then gently run a knife around edges to loosen. Invert lava cakes onto serving plates and set aside for a moment to prepare the sauce.
Make the raspberry sauce: In a small saucepan over medium-high, bring raspberries, water, and sugar to a simmer. Reduce heat to medium and let cook 7-10 minutes, stirring occasionally until sauce is reduced and slightly thickened. Stir in vanilla.
Serve raspberry sauce warm with warm chocolate lava cakes and dust with powdered sugar. Enjoy!

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