1. Preheat oven to 180C. Grease a 6-hole Texas muffin tin.
2. In a large bowl, mix all dry ingredients to combine. Add melted coconut oil and mix to fully coat. Add maple syrup, vanilla and soaked flaxseed, and use a whisk to mix gently until no lumps remain.
3. In a separate bowl, whisk together all ingredients for the filling until combined.
4. Fill each muffin hole halfway with batter, create an indent with the back of spoon, and fill each indent with 3 Tbsp of the filling. Top with remaining batter to cover, filling the cups ¾ full.
5. Bake for 35-40 minutes, or until risen and cooked through (the centre still needs to be gooey). Leave to cool in tins slightly, before gently inverting the pan onto a board to release the cakes. Serve warm, with ice cream and any leftover filling.
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Voila! What ice cream will you be matching with this deliciousness, Picster fam? We’re thinking… BOYSENBERRY?
Chocolate Big Mix Lava Cakes
Recipe By Olivia Moore
Serves: 6
Ingredients
- 200g almond meal
- 100g cocoa
- 100g cornflour
- 1 ½ tsp baking powder
- 1 tsp salt
- 150ml coconut oil, melted
- 1 cup maple syrup
- 1 tsp vanilla
- 2 Tbsp ground flaxseed (mixed with 6 tbsp water and left to soak for 10 minutes)
For The Filling:
- ½ cup Pic’s Big Mix
- ½ cup maple syrup
- ¼ cup cocoa powder
- ½ cup water
