Calling all chocolate lovers, we are swooning over this dreamy dessert! Easy and foolproof, this irresistible Vegan Chocolate Molten Lava Soufflé is brimming with rich, decadent, melty chocolatey goodness. A perfect combination of drippy chocolatey lava cake and puffy soufflé that will have you doing your happy dance with every delicious,  ooey-gooey bite!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi! Robin here.

There are no words . . . truly no words that can describe the incredible deliciousness of this chocolatey dessert! I wish I could send one to all our readers just, so you can experience this incredibly rich, ooey-gooey, chocolatey paradise yourself.

French Phase

When Monkey was in college, she went through what I would call her “French” phase of cooking and baking. She has always loved to cook and bake, but for some reason she decided that she would try to master French baking.

She bought just about every French cookbook that was out there, studied them intently, and then started baking the most amazing French Artisan breads that you could ever imagine.

Every day, it was a new artisan bread, plain, fancy, rustic, you name it, she made it. She even bought special pans and clay shelves to put inside the oven to try to get that old-world oven baking element going.  Her delicious artisan breads were famous in our house, and with friends and family.  We ate them up like nobody’s business.

Soufflés

Then she started making all kinds of French desserts, her chocolate souffles were crazy delicious. I missed them, that is until Monkey decided to make a combination Whole Food Plant Based Chocolate Molten Lava Cake/Souffle.  You might be wondering how in the heck she pulled off a souffle without using eggs, sugar, and butter. But guess what, she did exactly that.

Chocolate Molten Lava Soufflé

When Monkey shared with me that she planned to give it a shot, I was all for it. I mean, who doesn’t love warm chocolatey melted goodness, right?  When she pulled these babies out of the oven, I was in awe of them, and the 5-minute wait was painful to say the least. We dug in with relish!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Recipe Write Up

When she wrote up the recipe, I was like “Really, that’s it?  It’s that simple?  No way!!!!”  This dessert is super easy to make. Seriously, if you can measure ingredients and stir, then you are good to go.

TP109

We served TP’s souffle with a scoop of vanilla “nice-cream,” he flipped out!  I honestly don’t need to say anymore than this dessert hit the top of his charts.

He said to me “Rob, you know at the end of every year when you ask me for my Top 10 favorite recipes of the year, well put this as my #1 favorite recipe for 2019!”  I said, well, we have six more months to go (we tested this at the end of May), he said “This one is going to be hard to knock out of first place!”  LOL

I’ll let Monkey tell you more, this really is her recipe, but she is so modest that I knew she wouldn’t toot her horn on this one like it needed, so I offered to write the blog post for her!

Hi there, Ameera here!

My mom is my #1 fan, can you tell?  LOL

This recipe is very easy to make, and it is crazy decadent and ultra-delicious especially if you love a good chocolate molten lava cake.  It’s truly a cross between a molten lava cake and a soufflé.  It rises beautifully like a soufflé with an airy, puffy texture. Yet, it’s ooey-gooey center is similar to a molten lava cake. Truly the best of both worlds.

In order to make it all work, you simply need to allow the batter filled ramekins to rest for 10 minutes before placing them into a 400 F preheated oven. That 10-minute waiting period allows the ingredients to interact with each other and you will note that the batter will start to rise and puff even before you get it into the oven which is exactly what you want.

Nut and Seed Butters

For this recipe, you’ll want to use a tahini that only has sesame seeds as the ingredient and you want a thin (runny) tahini. It ensures that the soufflé batter will be thin enough to rise.

What do I mean by thin, runny tahini? Like any nut or seed butter you buy at the store, you’ll notice that the nut/seed butter separates and there will be a layer of oil on top. (This happens even when the only ingredient is the nut or seed.)

You’ll want to stir all the oil back into the tahini. Additionally, stirring the natural oils back down into the tahini IS Whole Food Plant Based compliant. Make sure to scrape all the way to the bottom of the jar and get all that good stuff. Once it is all mixed together, you’ll have what I call a thin, runny tahini (or nut/seed butter.)

A tip is to store your nut/seed butters upside-down (before opening, not after) to help with stirring and making sure the bottom gets stirred in evenly as well.

If you refrigerate your tahini, peanut butter, nut or seed butter, then place 3 Tablespoons into a small bowl and let it come to room temperature. Stir it to see if it is free flowing.  If not, microwave it for a few seconds. You do not want to warm it up, simply loosen it up.

Peanut Butter Test

We also tested this recipe substituting peanut butter for tahini.  It was so flipping delicious!  The peanut butter really shines in this version.  So if you are a peanut butter lover, then you will love this substitution.  Personally, I loved the tahini version best, because I live for chocolate. LOL

Keep in mind any nut or seed butter will work for this recipe, however the thicker the “butter” the less melty the inside. It will still taste delicious though.

Single, Double, Triple

We “doubled” the recipe for the photoshoot to make 6 mini soufflés. However, we didn’t truly double the recipe. We placed two bowls side-by-side and made the recipe twice, at the same time.

Sometimes using that 2X, 3X, 4X button on the recipe card doesn’t always work when it comes to baked goods. This would be one of those circumstances.  It only took a few extra seconds to measure out the ingredients twice sequentially and dump them into different bowls.

Room Temperature and Reheating

Once the souffles start to come to room temperature, they fold into themselves, which is typical of a molten lava cake. They are very easy to reheat, simple place a ramekin in the microwave and reheat on a very low percentage for a couple seconds at a time until warm.

Please be careful. You don’t want to overheat them as the chocolate gets too hot and then start to separate and burn. Plus, if you are over anxious like I was to eat one, I burnt the roof of my mouth diving into one that I accidentally overheated in the microwave. 😛

Oh and by the way, the white powdery sprinkling on the top is WFPB “powdered sugar”.  If you want to dust your soufflés with a light sprinkling, you can find the recipe on our Vegan Pumpkin Pie Crumble.

We hope you give this deliciousness a try!  We just know you are going to love it!

If you try this delicious dessert, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• 3 – 4 oz. (3.5 inch-diameter x 1.75 inch-height) ramekins

Vegan Chocolate Molten Lava Soufflé

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 6 Minutes
• Total Time: 16 Minutes (+5 Mins Rest)
• Yield: 3 Souffles 1x
• Category: Dessert
• Method: Oven
• Cuisine: French

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Description

Calling all chocolate lovers, we are swooning over this dreamy dessert! Easy and foolproof, this irresistible Vegan Chocolate Molten Lava Soufflé is brimming with rich, decadent, melty chocolatey goodness. A perfect combination of drippy chocolaty lava cake and puffy soufflé that will have you doing your happy dance with every delicious,  ooey-gooey bite!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• ½ cup + 2 Tablespoons oat flour
• 2 Tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 Tablespoon flax meal
• 1 teaspoon instant coffee (optional)
• 1/8 teaspoon sea salt *

Wet Ingredients:

• ¼ cup unsweetened plain plant milk
• ¼ cup organic maple syrup
• 3 Tablespoons tahini *
• 1 teaspoon vanilla

Other Ingredients:

• 3 heaping Tablespoons vegan chocolate chips *

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Instructions

1. Preheat the oven to 400 F.
2. Add all the dry ingredients into a bowl, whisk to combine, then add all the wet ingredients to the same bowl. Stir well to fully incorporate.
3. Place 3 small 4 oz. ramekins (3.5-inch diameter x 1.75-inch height) on a baking sheet (for easier handling), then carefully place two heaping tablespoons of the batter into each ramekin, then place 1 Tablespoon of vegan chocolate chips on top of the batter. Next spoon the remainder of the batter equally over the top of the chocolate chips for each ramekin, smooth and even out the batter on top. Allow to sit on the counter for 10 minutes undisturbed. Do not put immediately in the oven.
4. After the 10-minute resting period, then place the ramekins in a preheated 400 F oven and bake 6 minutes. They will puff up over top of the ramekin but hold their shape.
5. After 6 minutes, remove from the oven, then carefully transfer the souffles to a wire cooling rack and allow to sit for 5 minutes, enjoy!

TIPS:

For this recipe, you’ll want to use a tahini that only has sesame seeds as the ingredient and you want a thin (runny) tahini. It ensures that the soufflé batter will be thin enough to rise.

What do I mean by thin/runny tahini? Like any nut or seed butter you buy at the store, you’ll notice that the nut/seed butter separates and there will be a layer of oil on top. (This happens even when the only ingredient is the nut or seed.) You’ll want to stir all the oil back into the tahini. Make sure to scrape all the way to the bottom of the jar and get all that good stuff. Once it is all mixed together, you’ll have what I call a thin/runny tahini.

A tip is to store your nut/seed butters upside-down (before opening, not after) to help with stirring and making sure the bottom gets stirred in evenly as well.

If you refrigerate your tahini, peanut butter, nut or seed butter, then place 3 Tablespoons into a small bowl and let it come to room temperature. Stir it to see if it is free flowing.  If not, microwave it for a few seconds. You do not want to warm it up, simply loosen it up.

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Notes

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Tahini:  You can substitute the tahini for peanut butter, almond butter, or any free-flowing nut or seed butter. Tahini creates a rich, intense chocolate flavor, while substituting the tahini with peanut butter creates a more mild chocolate flavor with delicious peanut butter notes. See TIPS for additional information.

*Vegan Chocolate Chips:  We used Enjoy Life Semi-Sweet Mega Chocolate Chunks, the issue we have with them is that their chocolate “chips” come in two sizes. We recommend chopping the larger chocolate chunks into thirds/fourths, and the smaller ones in half. Because these mini souffles are in the oven for such a short period of time, you want to make sure that the chocolate chunks are small enough to completely melt.  If you are using normal sized chocolate chips, then you do not need to chop them up. Just keep in mind, the small, the better!

*Serving:    3

*Storage:  Cover, store at room temperature, use within 2 days

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.