Makes about four cakes
1/3 cup each of buckwheat groats or gluten free muesli, dates, raisins
1/4 cup cacao powder
Molten lava middle:
1/3 cup each of melted cacao butter, xylitol, dates, and cacao powder
1/4 teaspoon each of cinnamon, Himalayan sea salt, and chili powder
Nut milk, as needed
To make the cakes: pulse the muesli and cacao powder in your food processor until they become a rough flour. Add the dates and raisins and process until it all starts to
stick together. Using about 2/3 of the mix (you have to save some for the tops), press into the bottom and sides of lined cupcake tins and put
in the fridge. Use the rest of the mix to make the tops by pressing it into cookie molds the same diameter of your cupcake tins. Put those in
the fridge as well.
To make the molten middle: blend all ingredients until smooth, adding the milk as needed to make it creamy and a "molten" consistency
(whatever that means... hopefully you know). Take the cakes out of the cupcake molds and pour the molten mixture into each one, filling up
almost to the top. Now carefully press the tops onto the cakes, gently pressing together the edges. Flip over and decorate with cacao nibs
and goji berries.