Our Vegan Life

Food, Family, and Fun

Chocolate Molten Crumble (Raw-Vegan)

Chad and I celebrated our wedding anniversary on May 22nd….Well, we didn’t actually get to celebrate it that evening, because we both teach classes on Wednesday evenings, so last night (thanks to some awesome friends who babysat for us) we finally got to celebrate our anniversary. First, we went out for dinner at Loving Hut Cafe in Cincinnati. Then we went to Jungle Jim’s to buy some cacao nibs, cacao powder, maca powder, dates, and a few other foodie items. (This has become our date night ritual.) We were looking for a special vegan or raw baked good to eat with a glass of port once the kids were in bed, but no such luck, so I pulled out my newly acquired raw cuisine baking skills and got to work once we got home…..and this is what I came up with.

Molten Chocolate CrumbleImage

It was super easy and delicious! (Plus, I got to use my brand new Ninja food processor/blender – like the Vitamix, but cheaper!) The recipe I found actually called it a molten cupcake, and required a dehydrator. Since I don’t have a dehydrator, I baked it in my oven for 25 minutes on the lowest temperature (170F). It also totally fell apart in my attempt to remove it from the muffin pan, which is why I’m calling it a crumble. So if you want to avoid the cooking process and make this totally raw, then just let it be a crumble, because honestly it tastes delicious either way.

Molten Chocolate Crumble

For the crumble:

  • 1/2 cup raw almonds
  • 6 dates
  • 1 Tbsp cacao powder
  • almond milk (as needed)

Put almonds in food process and process until coarsely chopped. Then add dates and cacao powder and process until blended. Add 1 Tbsp of almond milk at a time if needed to help contents stick together.

For molten chocolate:

  • 3 Tbsp raw agave
  • 2 Tbsp cacao powder
  • 1 Tbsp cacao nibs
  • 1 Tbsp coconut oil

Combine all contents in a bowl, and mix with a fork until combined.

To put it together:

* For cupcakes, press 1/2 of crumble mixture on bottom and sides of 2 muffin tins (makes 2 cupcakes). Fill with molten mixture. Cover with remainder of crumble mixture and seal edges with fingers. Bake in dehydrator for 30 minutes OR bake on lowest temperature of oven for 20-25 minutes.

* For crumble, warm container that molten mixture is in under warm water to heat molten mixture a bit. Combine crumble mixture with 1/2 molten mixture. Place on a plate and drizzle remainder of molten mixture on the crumble.

Serve with a side of strawberries and perhaps an almond or cashew cream.

This was so incredibly rich that honestly I think we could have shared one. 

Single Post Navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: