Chocolate quinoa molten lava cakes with marshmallow- low sugar, gluten free (Vegan option)

 Need to eat s’mores at home and cannot find a fire pit? Here is your answer that the problem! 

 

 

The best things come from accidents! Like when New York City, Chef Jean-Georges Vongerichten pulled 500 cupcakes from the oven too early!

 

What a crazy ingredient: Marshmallow Creme ! Where in the world did it come from? Thanks to Archibald Query, Mr Durkee, and Mr Mower we can eat “cloud candy” as the Spanish call marshmallows “Nubes” and “Malvaviscos.”

 

Is Chocolate good or bad for me? A little dark chocolate without sugar is healthy daily. I munch on a square or two after dinner with warm turmeric milk.

There are three different types of chocolate:

• Dark chocolate : chocolate liquor, cocoa butter, lecithin, sugar and vanilla.

• Milk chocolate : all of the above plus milk fats and milk solids.

• White chocolate : everything milk chocolate does except chocolate liquor.

 

Let’s talk Quinoa! Did you know it is a seed, not a grain?

An amazing substitute for quinoa, is amaranth or rice, if you do not have quinoa. By the way, my father-in-law loves to joke about quinoa and my California roots.

 

Recipe:

Makes approximately 8

 

1/2 cup salted butter, melted, plus some for greasing

1 Tablespoon unsweetened cocoa powder

6 ounces dark chocolate chips

1/4 cup coconut sugar or white sugar or Stevia

3 large eggs

1/4 teaspoon salt

1/4 cup plus 1 tablespoon quinoa, cooked per instructions on container

7 ounces marshmallow creme or 4 cups of mini marshmallows or 40 large marshmallows

 

Preheat oven to 425F. Grease muffin cups or cupcake tins.

In a large microwaveable bowl, melt butter, chocolate chips, cocoa powder, and sugar together in microwave 20 seconds at a time until melted. Combine and mix in the eggs and salt. Add quinoa and mix. 

 

Fill cupcakes cups with 3 layers: 

1. Approximately 2 Tablespoons batter 

2. Approximately 2 Tablespoons marshmallow creme 

3. Approximately 1 Tablespoon batter or until all used 

 

Bake for 16 minutes until the tops are cracked but the centers are still slightly jiggly. Remove from oven and allow to cool for 5 to 8 minutes. Store in refrigerator until ready to eat if not enjoying immediately. Remember the cooked marshmallow will inflate and then deflate.

 

 

Prefer this recipe VEGAN? We tried it and it didn’t work as well as I would like but it was still a crowd pleaser!

Replace each egg with one Flax Egg: 1 tablespoon ground flaxseed + 2 tablespoons water and replace the butter with equal amount of avocado pureed (approximately 1 jumbo avocado). Do not microwave the avocado as you would the butter. Mix it in after melt the chocolate and sugar.