Nut Butter Stuffed Chocolate Cake
GET EXCITED!! It’s almost chocolate day! I mean Valentine’s day… same thing right? I asked on instagram what you guys want to see for v-day and a ton of you said molten lava cake! Well I attempted to make those and they didn’t turn out super molten lava like but they did turn out DELICIOUS. So today I have for you this nut butter stuffed chocolate cake. It makes 4 individual sized cakes and i drizzled chocolate and raspberries on top to make it extra romantic! Romantic if your loved one loves chocolate that is… mine is more of a cheesecake guy but he still loved these. These little cakes are dairy free and grain free and get most of their UMPH from chocolate and eggs! If you can’t have eggs this isn’t the recipe for you because egg replacers just won’t work. I also put “nut butter” in the title instead of calling out a certain one because it works with so many! I used cashew butter but almond or peanut would be epic as well.
I love a stuffed treat!!
Need more Dairy Free Treat recipes, we have a few more for you to check out:
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- 6 ounces high quality semi-sweet chocolate, chopped
- 1/2 cup ghee
- 2 tbsp cassava flour
- 1/2 cup coconut sugar
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- ¼ cup creamy nut butter (natural)
- 1 tbsp honey
- Spray 4 ramekins with avocado oil spray and dust with cacao powder.
- Preheat the oven to 425°F.
- In a medium microwave safe bowl combine chopped chocolate and ghee. Microwave in 20 second increments until melted.
- Whisk the cassava flour, coconut sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon.
- Spoon chocolate batter evenly into each prepared ramekin.
- In a small bowl combine nut butter and honey. Once combined, scoop about a 2 teaspoon sized ball into each ramekin of batter and slightly press it down to cover with batter.
- Place ramekins onto a baking sheet and bake for 12-13 minutes until the sides appear solid and firm. The top may still look slightly soft. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. Top with melted chocolate, berries or ice cream!!