¼ C Justin’s Classic Almond Butter (chilled overnight in the jar)
DIRECTIONS
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.
Prepare Ramekins: Preheat your oven to 375°F (190°C). Grease 4 ramekins and dust with cocoa powder or tapioca starch.
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.
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.
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.
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.
Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
Let the good times roll with these Personal Cinnamon Almond Butter King Cakes. They’re the perfect size to take to whichever parade or party you’re at!
¼ C Justin’s Classic Almond Butter (chilled overnight in the jar)
DIRECTIONS
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.
Prepare Ramekins: Preheat your oven to 375°F (190°C). Grease 4 ramekins and dust with cocoa powder or tapioca starch.
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.
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.
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.
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.
Let the good times roll with these Personal Cinnamon Almond Butter King Cakes. They’re the perfect size to take to whichever parade or party you’re at!
You don’t have to have an oven to make this Chocolate Mousse Pie with No Bake Pretzel-Almond Butter Pie Crust. That sounds redundant because it is! You do need a refrigerator though. It’s packed with crunchy pretzels and JUSTIN’S® Classic Almond Butter. Go get you some!
