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.
- 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 *
- ¼ cup unsweetened plain plant milk
- ¼ cup organic maple syrup
- 3 Tablespoons tahini *
- 1 teaspoon vanilla
- 3 heaping Tablespoons vegan chocolate chips *
- Preheat the oven to 400 F.
- 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.
- 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.
- 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.
- 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!
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.
*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!
*Storage: Cover, store at room temperature, use within 2 days