Michelin-Star Hawaiian Vegan Lava Cake with Macadamia Nut Crust

Allergens

Nuts (macadamia nuts)

Ingredients

• 1 cup vegan dark chocolate, chopped
• 1/2 cup coconut oil
• 3/4 cup cane sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 1/2 cup all
• purpose flour
• 1/4 cup macadamia nuts, chopped
• 1/2 cup pineapple, diced
• 1/2 cup coconut milk
• 3 flax eggs (3 tablespoons ground flaxseed + 7 tablespoons water)
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (180°C). Grease and flour six 6 ounce ramekins.
2. In a double boiler, melt the vegan dark chocolate and coconut oil together, stirring occasionally. Remove from heat and set aside.
3. In a separate bowl, whisk together cane sugar, cocoa powder, and sea salt.
4. In another bowl, mix flour and chopped macadamia nuts.
5. In yet another bowl, prepare the flax eggs by combining ground flaxseed with water, and let it sit for 5 minutes until a gel like consistency forms.
6. Combine all the ingredients in one large bowl and mix well. Pour the batter evenly into the prepared ramekins, filling each about 3/4 full.
7. Bake for 20 22 minutes or until the edges are set but the center is slightly underbaked. Let them cool for 5 minutes, then carefully run a knife around the edges and invert onto serving plates.
8. Top with diced pineapple and dust with powdered sugar just before serving.

Chef’s Insight

The macadamia nut crust adds a unique texture and Hawaiian touch to this vegan dessert.

Notes

For a more pronounced Hawaiian flavor, try using vegan pineapple and coconut in the recipe.