Dairy-Free Molten Lava Cakes with Coffee Date Caramel and Coffee-Coconut Whipped Cream

Heat oven to 425 degrees with oven rack in middle. Rub two 6-ounce ramekins with coconut oil. Set aside.

In a small saute pan, combine chocolate chips and 4 tablespoons coconut oil. Cook over medium-low heat until chocolate has melted, stirring occasionally. Set aside to cool slightly.

In a small mixing bowl, add egg, egg yolk, coconut sugar and salt. Whisk until combined. To temper egg mixture, whisk in a little melted chocolate. Add remaining chocolate. Whisk until combined. Add flour. Whisk to combine.

Evenly distribute chocolate batter between prepared ramekins. Bake for about 13 minutes or until cakes have risen and are slightly jiggly in center. Remove from oven and allow to sit for a minute. Gently run a butter knife around sides of cakes. Place a dessert plate on top of each ramekin and flip to unmold cakes.

To serve, spoon some warm Coffee Date Caramel over top of each cake. Top with a dollop of Coffee-Coconut Whipped Cream. Sprinkle tops with chocolate covered-espresso beans.

*Substitute gluten-free all-purpose flour for gluten-free cakes.

Coffee Date Caramel

1 recipe Date Caramel (recipe included)

1 tablespoon espresso

For the Coffee Date Caramel

Stir espresso into caramel.

Date Caramel

Yield: 1 1/2 cups

1 1/3 cups pitted Deglet Noor dates, divided

1 1/2 tablespoons creamy almond butter

1/2 cup coconut cream, white part only

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt

For the Date Caramel

In a small bowl, place 1 cup dates. Cover with hot water and allow to sit for 10 minutes. Transfer dates from water to a small food processor. (Chef Miller recommends Ninja's food chopper.) Add remaining 1/3 cup dates, almond butter, coconut cream, vanilla and salt. Process until smooth, occasionally scraping down sides of food processor. Transfer to a bowl, cover and refrigerate for at least 30 minutes to thicken.

Coffee Coconut Whipped Cream

1 cup coconut cream, white part only (chilled overnight)

1 tablespoon light colored honey or maple syrup

1/4 teaspoon espresso powder

For the Coffee Coconut Whipped Cream

Whip chilled coconut cream in a chilled bowl with a hand mixer until creamy and fluffy. Add honey or maple syrup and espresso powder and mix until combined. Chill until ready to use.