Based on the series of recipes I've been posting these last few months, you are probably getting the sense that I love my crockpot. To me there are few better moments in life than that moment when you open the lid and the steam billows out and you get the first whiff of the magnificent creation that has been cooking for several hours, just waiting for you.
This molten chocolate lava cake feels even more special because after you open the lid and experience that heavenly chocolate aroma, you cut into what looks like brownies and you see the luscious liquid center.
As with the crockpot chocolate chip cookie recipe I posted recently, this is best divided into multiple portions... but I wouldn't completely blame you if you made it into a single one :-)
CROCKPOT PALEO CHOCOLATE LAVA CAKE
1 tsp coconut oil
2 c oat flour
2 1/4 c coconut sugar
1 c raw cacao powder
1 Tbsp baking powder
1 tsp sea salt
1 c full fat coconut milk (the creamy kind that comes in a can)
4 Tbsp grass-fed butter
2 tsp vanilla
1/4 c raw honey
Rub the inside of your slow cooker wth coconut oil.
In a bowl, fold together dry ingredients: oat flour, 1 1/2 c coconut sugar, 1/2 c cacao powder, baking powder, and salt.
Melt the butter in a microwave-safe dish. In a separate bowl, whisk together liquid ingredients (coconut milk, butter, vanilla), then add to dry ingredients and fold to combine.
Pour the batter into the greased slow cooker and spread to level.
In a small bowl, combine 3/4 c coconut sugar with 1/2 c cacao powder. Sprinkle over the top of the cake batter.
In a microwave-safe dish, heat 2 c water to a boil. Stir in honey, then pour the water/honey mixture over the top of the cake.
Close the slow cooker and cook on high for 1.5 to 2 hours. Watch the cake and turn off the heat once it becomes puffy. Open lid and allow the cake to cool, then divide cake and lava filling into 6 portions.