CHOCOLATE GANACHE LAVA MUFFINS

CHOCOLATE GANACHE LAVA MUFFINS

by Hu Kitchen

Recipe type: Dessert

Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar Free, Paleo

Serves: 9-10 muffins

Vegan, gluten-free, and oil-free chocolate ganache lava muffins naturally sweetened and overflowing with a 2-ingredient dark chocolate coconut center.

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Ingredients

  • CHOCOLATE MUFFINS

    • 2 flax eggs (2 TBSP flaxseed meal + 5 TBSP filtered water)

    • 3/4 cup unsweetened applesauce

    • 1/2 cup unrefined coconut sugar

    • 1 1/2 tsp baking powder

    • 1/2 cup unsweetened almond milk

    • 1/2 cup unsweetened raw cacoa powder

    • 1 cup gluten-free oat flour

    • 1/3 cup almond flour

    • 1/2 cup Hu Kitchen Baking Gems (optional) *USE “FLORA” to get 20% off your first Hu Kitchen order!

  • CHOCOLATE GANACHE

    • 8 oz. coconut cream

    • 1 bag Hu Kitchen Baking Gems (8 oz. dark chocolate)

Chocolate-Ganache-Stuffed-Lava-Muffins_-16-768x1152.jpg

Instructions

  1. Preheat oven to 350°F and line 9-10 muffins cups with paper liners.

  2. Prepare your flax eggs in a large mixing bowl and let it sit for at least 5 minutes to gel.

  3. Next, add the applesauce, coconut sugar, and baking powder to the flax egg bowl and whisk again. Finally, stir in the almond milk and whisk lightly to combine.

  4. Add cacoa powder, gluten-free oat flour, and almond flour and whisk until just combined. The batter should be thick and scoopable.

  5. Fold in optional chocolate Gems, then divide batter evenly between muffin tins, filling nearly all the way full.

  6. Bake for 23-25 minutes or until a toothpick inserted into the center comes out clean and the edges start to pull away from the paper liners.

  7. While the muffins are still warm, use the round cylindric opposite end of a spoon to poke 1″ wide holes in the muffins. Press down firmly and wiggle to create space to fill with chocolate ganache.

  8. Remove muffins from tins and transfer to a cooling rack while you prepare your chocolate ganache.

  9. Add the Gems to a large heat-safe bowl and set aside. Add the coconut cream to a large saucepan over medium heat. When the coconut cream is simmering and steaming, pour over the dark chocolate. Allow it to rest for ~5 minutes, then stir until chocolate is fully melted.

  10. Transfer warm chocolate ganache to a measuring cup with a spout. Pour ganache into muffin craters until full, allow some to spill over the top, if desired.

  11. Let the muffins cool slightly, then enjoy promptly. Muffins will keep in the fridge for up to one week, though best when fresh. Chocolate ganache will firm up over time. Reheat in the microwave before serving to achieve the lava effect.

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