For two, make simple strawberry gluten-free chocolate lava cakes.

This 15-minute dessert that seems SO sophisticated is two gluten-free chocolate lava cakes. They are healthier for you and devoid of gluten, grains, and dairy.

Chocolate Strawberry Lava Cakes for Two Without Gluten – A 15-minute dessert that tastes SO sophisticated are these gooey, rich, and fudgy lava cakes!

Up here today, there is an EXPLOSION of ooey-gooey, fruity, and RICH chocolate.

Everything your inner chocolate-covered soul could ever want from life is included in these little molten chocolate lava cakes.
Free of dairy, grains, and gluten.
Applesauce with less fat will replace part of the coconut oil.
On the outside, dense, rich, and deep; on the inside, melty chocolate lava.
SWIMMING in strawberry chocolate YUMMINESS.

For two, make simple strawberry gluten-free chocolate lava cakes.

Chocolate Strawberry Lava Cakes for Two Without Gluten – A 15-minute dessert that tastes SO sophisticated are these gooey, rich, and fudgy lava cakes! They are healthier for you and devoid of gluten, grains, and dairy. |
INGREDIENTS
3 ounces of dairy-free dark chocolate with a cocoa content of 72%
1 tablespoon of coconut oil plus more for the ramekins
1 big egg
one egg yolk
1/4 cup sugar from coconut
3 tablespoons of plain applesauce
Vanilla extract, 1/4 teaspoon
A dash of salt

2 tablespoons of cocoa powder plus more for the ramekins
4 teaspoons of organic strawberry jam

INSTRUCTIONS
Set your oven’s temperature to 400 degrees. Cocoa powder should completely coat the interior of 2 Ramekins after being rubbed with coconut oil. Place aside.
Melt the coconut oil and chocolate in a large, microwave-safe bowl by running the microwave on half power for 30 seconds at a time. Once the chocolate has melted and become smooth, stir again after 30 seconds.

While the chocolate melts, use an electric hand mixer to combine the egg, egg yolk, applesauce, vanilla extract, salt, and coconut sugar. Beat the mixture until it lightens in color and the coconut sugar starts to dissolve, about 2 minutes.
Pour the egg mixture into the chocolate/oil mixture and beat continuously with a hand whisk until all the ingredients are well combined and the chocolate starts to thicken. Whisk after gradually incorporating the chocolate powder.

Just over halfway full, divide the batter among the ramekins. Gently divide the remaining batter so that each ramekin is filled to slightly over 3/4 full after placing 2 tsp of the fruit spread in the middle of each one.
Place in the preheated oven and bake for approximately 10 minutes, or until the exterior is firm but the middle still seems soft and undercooked.
Take out of the oven, then stand for a minute. Then, set a place upside-down on top of the ramekin and carefully run a knife down the outside of the ramekin. The cake will easily slide out if you flip the dish or ramekin over gently.
Immediately EAT!