These gluten-free warm lava cakes are everything you need in life this Valentine's Day and any time you want a decadent, sweet treat. The best part about this recipe is that they are very easy to make, and happen to be gluten-free, refined sugar-free, and paleo-friendly too!

Ingredients

• ⅓ cup vegan chocolate chips (or chopped dark chocolate) + 2 squares of dark chocolate (one for each lava cake)
• ¼ cup refined coconut oil
• 3 tablespoons coconut sugar
• 1 egg, room temperature
• 1 egg yolk, room temperature
• ½ teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons gluten-free baking flour, I like Bob’s Red Mill 1:1 baking flour
• Extra cocoa powder & vanilla ice cream for topping

Instructions

• Preheat oven to 425 F.
• Generously spray two ramekins with non-stick spray.
• Lightly dust/coat the inside of each ramekin with cocoa powder.
• In a small microwave-safe bowl, add the chocolate and the coconut oil.
• Melt in the microwave, in 2, 30-second increments, until the chocolate has melted and the mixture is smooth.
• Next, in a medium-size bowl, beat together the coconut sugar, egg, egg yolk, vanilla extract, and salt, until the mixture is smooth. I use a hand mixer, but you don’t need one. You can whisk together the ingredients using a hand whisk.
• Fold the melted chocolate mixture into the egg-sugar mixture, then stir in the flour.
• Divide the batter between the 2 ramekins, gently drop one square of chocolate in the center of each ramekin.
• Bake for 12-13 minutes. They will be done when the edges are set, but the center looks very soft (that’s great!).
• Remove from the oven and let sit for 1 minute.
• Run a very thin knife around the edge of each cake. Then, invert each cake onto a dessert plate. Wait about 20 seconds before gently lifting off the ramekins; they should come off pretty easily.
• Serve immediately with vanilla ice cream and enjoy immediately!

Recipe from Kale Junkie