We don’t usually celebrate Valentine’s Day. Not because we don’t like the idea of a day celebrating love, but because it seems crazy to spend triple the amount on flowers, or dine in an overflowing restaurant from a set menu we wouldn’t otherwise choose.

So instead we made a pact to celebrate Valentine’s day whenever we feel like it which means I get beautiful flowers throughout the year… (erm….) and go on lots of date nights to new restaurants… (ok we do that part).

That said, this year I decided it might be fun to have a picnic on Valentine’s, day so I ordered one from our favourite local raw food cafe, Little Bird Organics. Because sometimes even the most capable like to have food prepared for them – especially on Valentine’s day!

As it happened, the desserts in the picnic I ordered were these raw chocolate and raspberry lava cakes, which have been on my “to create” list for ages!

Of course I have no idea what their actual recipe is, but it probably involves activating nuts and organic ingredients, which isn’t always possible for the home cook. So here’s my simplified version which I’ve also made very low in unrefined sugars, it’s also dairy and gluten free, and very quick easy to make!

The chocolate cake is essentially a raw chocolate brownie. Brazil nuts, which are a great source of selenium and magnesium, act as the “flour” along with desiccated coconut. Raw cacao powder provides the chocolate element and is packed with essential antioxidants. Dates are a fantastic source of fibre, iron, potassium and magnesium, and provide the sweetness along with a little rice syrup which is a very low glycemic sweetener. Lastly, avocado acts as the glue holding it all together, and is a great source of omega 6 fatty acids. For a more in depth explanation about why these ingredients and nutrients are so good for you, check out this similar raw chocolate mousse cake recipe here.

The red lava centre is a raw raspberry chia sauce which is simply raspberries blended with chia seeds and a little rice syrup. Raspberries are very rich in antioxidants which are key in preventing the ageing process. They’re also an excellent source of iron, magnesium, selenium, zinc, molybdenum, potassium, chromium, and calcium.

These little lava cakes are amazing served simply on their own. But if you want to dress them up you could serve them with a sprinkling of freeze dried raspberries, a swirl of leftover raspberry chia sauce, fresh berries and a dollop of your favourite coconut yoghurt or nice cream.

I hope you enjoy this nutrient dense sweet treat, and would love to hear any questions or comments – simply leave me a message in the section down below and I’ll get back to you asap. Enjoy!

Raw Chocolate and Raspberry Lava Cakes

Makes: 6 cakes
Prep time: 30 minutes

Raw Chocolate Cake
1 cup (150g) brazil nuts
1/2 cup (60g) desiccated coconut
1 ripe avocado
3/4 cup (70g) raw cacao powder
6 medjool dates, pits removed
1 Tbsp rice syrup
1 tsp vanilla powder
pinch Himalayan pink salt

Raw Raspberry Chia Sauce
1 1/2 cups fresh or frozen raspberries (defrosted)
1 Tbsp white chia seeds
1 Tbsp rice syrup

To Serve (optional)
Freeze dried raspberries
Fresh berries
Coconut yoghurt or Nice cream

To make the raspberry chia sauce place all the ingredients into a high speed blender and blend until smooth. Set aside while making the raw chocolate cake.

Line 6 holes of a standard muffin pan with a double layer of cling film. This prevents the cakes from sticking and allows you to lift them out easily at the end.

Place the brazil nuts in a food processor and blend until they resemble coarse breadcrumbs. Transfer them to a bowl, then add the desiccated coconut to the food processor and blend until it just starts to break down. Transfer the coconut to the bowl with the brazil nuts and set aside.

Combine the avocado, cacao powder, dates (pits removed!), rice syrup, sea salt and vanilla in the food processor and blend to a smooth chocolate paste. Add the brazil nuts and coconut and pulse until just combined.

Press tablespoonfuls of raw chocolate cake mixture into the lined muffin hole and press it up the sides, forming an approximately 8mm thick shell. When you have all 6 holes lined you should still have enough mixture leftover to create 6 circular “lids” of the same thickness.

Pour the raspberry chia sauce into the centre of each chocolate cake shell and fill to just under the rim. They should hold approximately 2 tablespoons of sauce.

Place the chocolate lids onto each cake and press the edges down to form a tight seal ensuring the raspberry chia sauce won’t escape.

Place the chocolate lava cakes in the fridge to chill for at least half an hour before serving. To serve, lift the lava cakes out of the tin, place on a plate and peel off the cling film. Serve sprinkled with freeze dried raspberries, fresh berries and/or your favourite coconut yoghurt or nice cream.

These lava cakes will keep in a sealed container for up to 5 days in the fridge or 1 month in the freeze.

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