I can remember a time – not all that long ago, really – when Valentine’s Day meant a quiet evening out at a nice restaurant. I’d get the fish, he’d get the beef. We’d both splurge on some wickedly decadent desert. I might even wear heels. It was good times.
And then we had kids.
And you know what? These times are way more fun. Dinner on Valentine’s Day might not be quite as quiet, or romantic as it used to be – at least not in the traditional sense. And heaven knows, there’s only one option on the dinner menu. But, a cozy evening at home, by my own fireplace, with the three people I love the most…it’s pretty hard to beat.
I won’t lie. I might kinda miss not having dishes to clean up afterward, and I might sort of miss the appetizer menu. But one thing I don’t miss, is that wickedly decadent dessert. Because you know – after bedtime, the mister and I will sneak back downstairs, put our feet up with a glass of wine, and have THESE.
Honestly, I think these are better than most renditions of the “molten-lava-fudgey-chocolate-cake” theme that I’ve had in restaurants. And they’re grain-free and honey-sweetened, so I don’t hate the way I feel after I enjoy them.
They’re also EASY. They’re so quick to make, I can whip them up and have them done, in the time it takes for the mister to shut the barn for the night, throw another log on the fire, and queue up a netflix.
Most of the time, when I make these, we just enjoy them right out of the ramekins I bake them in. But for special occasions, I enjoy dressing them up a little. After they come out of the oven, I let them cool for a few minutes before turning them out onto dessert plates. With a magic bullet, I finely grind some dried coconut (3 T) and a little coconut sugar (1T) into a powder for sprinkling. A small heart, cut out of paper, makes an easy template for garnishing them.
I hope you enjoy these as much as we do. Even though they feel like an extra-special dessert, they’re so easy, you just might find yourself making them any old night of the week!
Paleo Mini Molten Fudge Cakes
- 3 T coconut oil
- 1/4 cup honey
- 1/4 cup cocoa powder
- 1 T maple syrup
- 3 egg yolks
- 2 T almond flour
- Preheat oven to 350. Grease two oven-safe ramekins with coconut oil.
- In a small pan, melt coconut oil and honey.
- Whisk in remaining ingredients.
- Divide batter evenly between ramekins.
- Bake for 11 minutes. Edges of cakes will be dull, while a spot the size of a quarter should remain glossy in the center. If you're not sure your oven is well calibrated, just keep checking every minute or so, starting at 9 minutes. You don't want to over cook these! ; )
- Either serve right in the ramekins while still warm, or, let cool for 10 minutes before turning out carefully onto serving plates.
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