Persimmon Chocolate Lava Cake

Step 1

Preheat oven to 350℉. Cut persimmons in half, then use a spoon to scoop out the flesh. Add flesh to a nutribullet or small blender and blend into a smooth, soft puree.

Step 2

In a medium to large bowl, add the persimmon puree, egg, coconut sugar, cacao powder, baking soda, salt and vanilla. Stir using a danish dough which until mixed well. Set aside for a minute.

Step 3

Turn the rolled oats into fresh flour with your grain mill or in the nutribullet or small blender. If using a blender, it will only take a few seconds. Reserve 1 cup of fresh oat flour. Butter a small baking dish or bread pan.

Step 4

Add the oat flour and melted butter to your batter and stir to combine well. Transfer the batter to buttered baking dish, then sprinkle with chocolate chips. Use a spatula to smooth out the batter. Drop the cream cheese onto the top of the batter and use the spatula to swirl it into the batter. Bake for 40 minutes. Baking time may vary depending on the dish used. The top crust should be crispy and when shaken, the cake shouldn’t be jiggly. Undercooking slightly will give you that nice lava cake consistency. Serve immediately and garnish with fresh whipped cream. You can shave a chocolate chip onto the fresh whip for looks.

Note

When eaten immediately, this persimmon chocolate lava cake has a lava consistency on the center. If allowed to cool overnight, you’ll have more of a brownie. They’re both great!