Chocolate Nut Butter Quinoa Lava Cake - gluten free, dairy intolerant

Everyone loves Chocolate and Peanut Butter, so why not just always eat them together?

Yes, you all know I am not a fan of Hershey’s Chocolate, but thanks to them, this combination was made famous!



Makes approximately 12


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

1 Tablespoon unsweetened cocoa powder

6 ounces dark chocolate chips

1/2 cup coconut sugar

3 large eggs

1/2 cup milk 

1/4 teaspoon salt

1/4 cup plus 3 Tablespoons quinoa, cooked per instructions on container

Approximately 12 ounces nut butter (recommend using Nuttzo crunchy) 

Top with Vegan whipped cream 



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 nut butter 

  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.

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