These Instant Pot Chocolate Peanut Butter Lava Cakes are a delicious healthy dessert recipe. Made in the Instant Pot with egg bite molds, this is an easy clean eating recipe that satisfies your sweet tooth! Optional coconut whipped cream recipe included! Easy Lava Cakes
Ingredients
- 4 tbsp butter or ghee
- 1/4 cup dark chocolate pieces
- 2 eggs
- 4 tbsp coconut milk or almond milk
- 1/3 cup brown rice flour or whole wheat flour
- 1/4 tsp salt
- 1 tbsp honey
- 1/2 tsp baking powder
- 1 tbsp cocoa powder
- 7 tsp peanut butter 1 tsp per lava cake
Optional toppings:
- coconut whip cream
- Stevia powdered
- raspberries
Ingredients for coconut whipped cream:
- 1 can coconut milk canned, refrigerated so that it is cold
- 1 tsp Stevia optional
Instructions
Lava Cake Directions:
- In a large bowl add the butter and dark chocolate. Melt the butter and chocolate in the microwaves in 30 second increments, until the butter and chocolate are melted. About 1 minute.
- Mix together to butter and chocolate. Then add the remaining ingredients except the peanut butter. Mix the batter until smooth.
- Grease each cup of your silicone egg bite mold. Once the cups are greased, fill each cup half way with batter.
- Add a tsp of peanut butter to the center of each cup, then fill the cups with the remaining batter. Each cup should be 3/4 of the way full.
- Cover the silicone mold with foil and place the mold on a trivet.
- Add 1 cup of water to the bottom of the Instant Pot insert. Use the handles of the trivet to lower the lava cakes into the Instant Pot.
- Close the lid and turn the pressure valve to sealing. Cook the cakes on high pressure using the manual button for 5 minutes. As soon as the Instant Pot beeps that the timer is done, manually release the pressure and remove the lava cakes from the Instant Pot.
- While the cakes are still hot, remove the foil and run a spoon around the edge of each cup to loosen the cakes. Place a plate over the top of the lava cakes and then carefully flip them upside down to remove the cakes. Sprinkle with powdered stevia (optional) and serve immediately with a side of coconut whipped cream and raspberries.
Coconut Whipped Cream Directions:
- Open the can of coconut cream and separate the milk from the cream. The cream should be hard and the milk watery.
- Place the cream in a chilled bowl. Add the stevia.
- Whip the coconut cream with a hand mixer for 1-2 minutes until the coconut cream is soft and has a whipped cream like texture.
- Store in the fridge until ready to use, but the same day. It will not keep in the fridge for longer than a day.
Notes
Makes: 7 lava cakes | 1 cake = 1 yellow treat swap8 Blue Plan Points, 8 Green Plan Points, 8 Purple Plan Points
Nutrition
Calories: 215kcal | Carbohydrates: 13g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 199mg | Potassium: 202mg | Fiber: 1g | Sugar: 4g | Vitamin A: 270IU | Calcium: 34mg | Iron: 1.7mg
