Hello everyone, and welcome to my first article on Sunwarrior News. I am a strong believer that all foods should be one hundred percent natural and made with wholesome ingredients. All of my recipes are gluten free and all natural, and most are high protein and vegan or at least vegan compatible. I'm always trying new things in the kitchen and I love a good challenge.
My most recent challenge has been my desire to recreate a treat from my childhood. I’m sure many can recall the decadent chocolate lava cakes on the menu of virtually any American grill restaurant chain. There's nothing quite like digging a fork into a lava cake and watching rich, molten chocolate erupt out. That sight makes almost anyone start drooling instantly, and they begin to wonder just how bad their mouths will burn if they just face-dive into the whole thing at that very moment.
Obviously though, any lava cake served at a restaurant is extremely unhealthy and packed full of unnecessary artificial ingredients. So I have been experimenting with recreating this iconic dish into a healthier, guilt-free version. My most recent successful attempt was vegan, high protein, all natural, gluten free mini muffins with a decadent (healthy!) chocolate center.
These little bad boys are packed full of antioxidants thanks to the organic cacao used, and they’re sweetened with stevia which makes them surprisingly low in sugar! They make an absolutely great sin-free dessert or a healthy nutrient-rich way to start off your morning.
So without further ado, here are the separate ingredients for the cake, chocolate filling, and frosting. (Makes four to five muffins total.)
Vegan Double Dark Chocolate Mini Protein Muffins
Ingredients:
Cake:
- 1 tablespoon organic coconut flour
- 1/2 tablespoon gluten free oat flour*
- 1 1/2 scoops Sunwarrior Warrior Blend chocolate protein
- 1/2 to 1 and 1/2 tablespoons organic cacao (depending on preference)
- 1/2 tablespoon nut butter of choice**
- About 2/3 cup liquid of choice***
- 15 to 30 SweetLeaf vanilla stevia drops**** (to desired sweetness)
- 3/4 teaspoon baking powder
Chocolate Filling:
- 1 tablespoon nut butter (preferably peanut or cashew)
- 1/2 to 1 tablespoon cacao (depending on preference)
- 1 packet SweetLeaf stevia and/or 10 to 20 vanilla stevia drops (to desired sweetness)
- About 2 tablespoons hot liquid of choice***
Vanilla Frosting:
- 1 scoop Sunwarrior Warrior Blend vanilla protein
- About 4 tablespoons liquid of choice***
Directions:
First, get one medium bowl and two small bowls. Combine dry ingredients for the muffin (cake) into the medium bowl and combine dry ingredients for the chocolate filling in one of the small bowls.
Preheat oven to 350° Fahrenheit and line a muffin tin with four to five small silicone cupcake molds.
Add wet ingredients for the cake into the medium bowl with the dry. Add water slowly while mixing. The batter should reach a consistency a bit thicker than a traditional cupcake batter. If necessary, add a bit more liquid.
Let sit and move onto the chocolate filling. Combine all ingredients while stirring in the hot water to help melt the nut butter some. Mix until a thick, fudge-like consistency is reached. If necessary, add a bit more hot water.
Take muffin batter and pour into silicone molds, filling 1/3 of the mold. Take chocolate filling and spoon four equal dollops into each silicone mold in the center of the muffin batter. Pour the remainder of the batter over the top of each mold, filling them a bit over 2/3 of the way. If there is any batter remaining, pour into a separate silicone mold as a bonus!
Place in preheated oven on a medium rack and bake for 18–24 minutes, checking on them halfway through.
While they bake, put together the frosting. Add the scoop of Sunwarrior to the unused small bowl and stir in the liquid. Mix very well until a smooth, creamy texture is reached. If necessary, add a tiny bit more liquid, but make sure not to make frosting runny.
When timer goes off, check to make sure the cakes are firm and not mushy to the touch. Then remove them from oven and allow them to cool for about 10 minutes.
When cooled, remove from silicone molds and frost. I simply spooned a glob of frosting on each muffin then smoothed it out with the back of a spoon.
Finally, the muffins should still be a bit warm, so prepare yourself for that perfect, rich chocolate center and enjoy!
Please tell me how you liked this recipe by emailing me at bradyturner722@gmail.com!
*Gluten free oat flour can be difficult to find and expensive. So I suggest grinding your own gluten free oats into flour.
**I used organic peanut butter, but I am sure that cashew butter or coconut mana would work very well too.
***I used unsweetened cashew milk, but any milk substitute or even water will work
****While SweetLeaf stevia drops is not entirely necessary, I highly recommend their brand for best taste. If SweetLeaf is not available in your area, any stevia drops will do.
