Decadent Triple Chocolate Lava Cake

By Chef: Fee O
Posted: February 3, 2014


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Triple chocolate heaven! A truly masterful dessert by Fee O. of Raw Fit and Happy combining gooey dark chocolate brownie dough with a creamy chocolate cashew filling, crunchy outer chocolate shell and chocolate dipped strawberries. If you have a hankering for something ultra chocolatey and decadent that comes together pretty effortlessly than this is a great recipe to try out. Perfect for Valentines day right around the corner too…Enjoy!

Yield: 2 small cakes


Brownie dough

Chocolate pudding

  • 1/2 cup cashews, soaked overnight
  • 1 T raw cacao
  • 2 pitted medjool dates
  • 1 T lemon juice
  • 1/2 t cinnamon powder
  • few drops pure vanilla or orange extract
  • 1/4 cup water

Chocolate crust


1) For the brownie dough, pulse all ingredients until sticking together.

2) In a bowl, add water and mix. Form 3 balls. Press two balls into muffin forms or soufflé forms covering the bottom and sides. Place in fridge.

3) For the chocolate pudding, blend cashews with lemon juice and water.

4) Add cacao, dates, cinnamon and vanilla until creamy. Spoon into cake.

5) Freeze open cakes for 1 h and leave the remaining dough in the fridge wrapped in foil.

6) Then, divide the remaining dough in two parts and cover cakes. Freeze cakes for 1 additional hour.

7) Now take the cakes outside the freezer and glaze with 2 T melted coconut oil.

8) Sprinkle with shredded coconut.

9) Mix the remaining coconut oil with cacao, vanilla and salt and pour generously over cakes.

10) Dip strawberries in dark chocolate and sprinkle with coconut.

11) Leave strawberries and cakes for 5 min at room temperature and place strawberry on top of your lava cake.