Michelin-Star Hawaiian Vegan Lava Cake with Macadamia Nut Crust

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. 1

   Preheat the oven to 350°F (180°C). Grease and flour six 6-ounce ramekins.

2. 2

   In a double boiler, melt the vegan dark chocolate and coconut oil together, stirring occasionally. Remove from heat and set aside.

3. 3

   In a separate bowl, whisk together cane sugar, cocoa powder, and sea salt.

4. 4

   In another bowl, mix flour and chopped macadamia nuts.

5. 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. 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. 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. 8

   Top with diced pineapple and dust with powdered sugar just before serving.