Pressure Cooker Dark Chocolate Almond Butter Lava Cakes are made with honey, coconut oil, cocoa powder and the natural goodness of almond butter.
Can we all sit here and marvel at the wonders of a lava cake for just a second? From the outside it just looks like a barely above average round chocolate cake without frosting. Like, why would anyone be interested in that?
….but, curiosity finally gets the best of you because you still have faith in humanity, so you sink your fork right into the middle of it and something starts to happen! You’re not exactly sure what’s going on in the middle yet, so you wiggle your fork around and the gooey center starts pouring out. Eureka!!! It’s not just an ordinary cake!!!! The party can commence. All is well.
Hold up people! This is no run of the mill lava cake center, it’s filled with MaraNatha Creamy No Stir Almond Butter. That rich, velvety, spreadable texture of the world’s greatest almond butter is living inside your cake. Not only living, but it’s now become a molten flowing layer that’s slowly mixing with the fudgy surroundings and creating so much goodness!
**Get your knife ready! Hover over the photo below to see where you can pick up a jar of this almond butter magic.
Are you wondering how to make this beauties yet? Yeah, I thought you might be… lets get to it!
If you’re part of the pressure cooker tribe, which most of you are, you should have all of the necessary supplies on hand already. You’ll need your trivet that comes with most PC’s, 3 ramekins, and then a handful of ingredients for the lava cakes.
The lava cake batter is made with coconut oil, cocoa powder and honey to cut down on some unnecessary sugars and unhealthy fats along with the basics like an egg, baking powder, and a bit of flour. I warn you, you’ll be tempted to eat all the batter before it makes its way to the ramekins, but hold out just a bit longer – it’s gonna be worth it!
Okay, so you’ve got your batter ready to go and you’ve got your almond butter in hand. You’re going to divide the batter between your 3 prepared ramekins, then plop a rounded teaspoon (TABLESPOON) of almond butter into the center of each cake.
Then, it’s 7 minutes at high pressure with a quick release at the end and you’ve got yourself a heart-healthy treat that’ll impress anyone lucky enough to snag a bite!
- In a small saucepan on the stovetop, whisk together cocoa powder, coconut oil, chocolate chips, honey, vanilla, and salt over medium low heat until chocolate chips are melted.
- Be careful not to overheat – this should take you less than 1 minute! You can also melt all ingredients together using a microwave.
- Add flour, egg, and baking powder to chocolate mixture. Whisk until completely smooth and no lumps remain.
- Place trivet in bottom of pressure cooker and add 1 cup of water.
- Grease 3 small heat proof ramekins then divide chocolate mixture evenly inside them.
- Tuck 1 tablespoon of almond butter into the middle of each ramekin, then cover any bits of exposed almond butter with the surrounding chocolate batter.
- Place ramekins on trivet, lock lid, and set to high pressure for 7 minutes.
- When time is up, do a quick release, carefully remove ramekins from pressure cooker, loosen edges, and flip upside down onto a small plate.
- Serve dusted with powdered sugar!