½bagThink Eat Live Sunflour Brownie Mixabout ¾ cup
1tablespoonegg replacer or chia seeds3 tablespoon filtered water
¼cupapplesauce
2teaspoonvanilla extract
3tablespooncoconut milk
1tablespoonsunflower butteror nut butter
6gemsHu Chocolate
Sunflower Butter Sauce
1tablespoonsunflower butter
2tablespoonvegan buttermelted
1teaspoonvanilla extract
1tablespoonmaple syrup
Instructions
Preheat oven to 350º, grease a non-stick muffin pan with vegan butter. Sprinkle cocoa powder over butter. Shake around to coat, then pour out excess. Prep egg replacer and set aside.
Combine applesauce, vanilla extract, coconut milk, sunflower butter, and egg replacer. Add brownie mix and mix fully.
Pour batter into a muffin tin, fill about ⅔ of the way (they'll expand during cooking). Press 1 gem of chocolate down into the center of each lava cake.
Bake for 12-14 minutes until the sides are firm and top is no longer liquid.
Melt butter in microwave for 10 seconds, then whip with sunflower butter, vanilla extract, and maple syrup until fully mixed.
Remove lava cakes from oven, cool for 15 minutes to let them set. Then use a knife or baking spatula to gently pop out from pan.
Flip upside down. Drizzle with frosting sauce or coconut whipped cream, then sprinkle with a pinch of cocoa powder.
Notes
Best enjoyed warm - you can pop it in the microwave for 10 seconds to heat up leftovers.
Store leftovers in fridge for a few days or store in the freezer.
Store sauce in a covered container in the fridge, separately from lava cakes.