SERVES 8
Ingredients
1ВЅ cups almond flour
1 cup cacao powder
1 teaspoon baking powder
ВЅ teaspoon baking soda
ВЅ teaspoon salt
1Вј cups coconut milk
1ВЅ cups palm sugar
Вј cup coconut oil
4 large eggs
1 teaspoon vanilla extract
2 ounces baking cacao, divided into 8 equal pieces
Coconut oil for greasing ramekins
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350В°F. Grease and flour eight six-ounce ramekins and arrange on a rimmed baking sheet.
2.В В Whisk flour, cacao powder, baking powder, baking soda, and salt together in a bowl. In another large bowl, whisk coconut milk, palm sugar, oil, eggs, and vanilla together. Slowly whisk flour mixture into coconut milk mixture until combined.
3.В В Press batter into prepared ramekins, dividing equally. (Batter will be thick, like cookie dough.) Gently press a piece of cacao into the center of each ramekin to submerge. Bake until cakes rise and the tops turn glossy (about 20 minutes, rotating sheet halfway through baking); the center should be gooey when pierced with a skewer. Do not overbake. Serve warm.
