1. Chill the Almond Butter: Place a jar of Justin’s Classic Almond Butter in the refrigerator overnight to firm. This ensures the filling remains gooey and molten during baking.
2. Prepare Ramekins: Preheat your oven to 375°F (190°C). Grease 4 ramekins and dust with cocoa powder or tapioca starch.
3. Make the Batter: In a mixing bowl, whisk together almond flour, tapioca starch, cocoa powder, baking powder and salt. In a separate bowl, mix melted coconut oil, maple syrup and vegan yogurt until smooth. Add the wet ingredients to the dry mixture and stir until a thick, smooth batter forms.
4. Assemble the Lava Cakes: Divide half of the batter evenly among the ramekins. Spoon 1 tbsp of chilled Justin’s Classic Almond Butter directly into the center of each ramekin. Cover with the remaining batter, ensuring the almond butter is fully encased. Fill each ramekin about 3/4 full.
5. Bake: Bake for 10-12 minutes, or until the edges are set and the centers remain slightly jiggly. Avoid overbaking, as this will cook the almond butter and prevent the molten effect.
6. Cool & Serve: Let the cakes cool for 2-3 minutes before running a knife around the edges to loosen and inverting onto plates. Serve warm and enjoy a gooey molten almond butter center.

Credit: @stelleandcobakes