peanut butter chocolate lava cake

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DIFFICULTY: EASY
TOTAL TIME: 25 MINUTES
SERVES: 3 SLICES
MACROS PER SERVING:

COCOA POWDER, PROTEIN POWDER, CREAMY PEANUT BUTTER DUSTED WITH POWDERED MONK FRUIT AND COCONUT WHIPPED CREAM

INGREDIENTS:

• ½ CUP PROTEIN POWDER
• ½ CUP ALL-PURPOSE GF FLOUR
• ¾ CUP POWDERED MONK FRUIT SUGAR
• ¼ CUP COCOA POWDER
• ½ TSP BAKING SODA
• ½ TSP BAKING POWDER 
• ½ CUP OAT MILK
• ½ TSP VANILLA EXTRACT
• 2 FLAX EGGS
• 2 TBSP MELTED VEGAN BUTTER
• 3 TBSP PEANUT BUTTER
• 3 CHOCOLATE SQUARES

TOPPINGS:

• DAIRY-FREE WHIPPED CREAM
• CHOCOLATE SHAVINGS
• BLACKBERRIES (OR CHOICE OF BERRY)

DIRECTIONS:

1. PREHEAT THE OVEN TO 350 F. MAKE THE FLAX EGG BY ADDING IN 2 TBSP OF FLAX SEEDS WITH 6 TBSPS WATER. LET THIS SIT AND THICKEN FOR TEN MINUTES.
2. IN A MEDIUM SIZED BOWL ADD IN THE DRY INGREDIENTS - GLUTEN-FREE FLOUR, COCOA POWDER, BAKING SODA, BAKING POWDER, COCOA POWDER, AND MONK FRUIT SWEETENER. MIX TOGETHER.
3. TO THE SAME BOWL ADD IN THE WET INGREDIENTS - THE FLAX EGGS, OAT MILK, VANILLA EXTRACT, AND MELTED VEGAN BUTTER. STIR UNTIL WELL COMBINED.
4. GREASE THREE SMALL ROUND BAKING DISHES (COCOTTES) AND POUR IN THE BATTER. TO EACH DISH PLACE A SPOONFUL OF PEANUT BUTTER AND ONE CHOCOLATE SQUARE. COVER WITH MORE BATTER.
5. BAKE FOR 15 MINUTES. LET COOL AND THEN FLIP THE LAVA CAKES UPSIDE DOWN ONTO INDIVIDUAL PLATES. TOP WITH COCONUT YOGURT, BLACKBERRIES AND CHOCOLATE SHAVINGS.