Vegan chocolate coulant: two exquisite and easy to make recipes

The chocolate coulant or chocolate volcano, has become one of the most recognized (and ordered) desserts worldwide. It is an excellent alternative to please the palate of the whole family, especially the little ones. But, what to do if you are vegan or you will receive guests who are followers of this lifestyle? Very simple: you just have to prepare a vegan chocolate coulant. Fortunately, there are several recipes and, below, we present two super practices. Take a look: Vegan gluten-free chocolate coulant recipe Ingredients: Gluten-free oatmeal: 100 gr. Almond flour: 50 gr. Dark chocolate: 160 gr. (We use 70% cocoa chocolate) Bitter cocoa powder: 30 gr. Sugar or panela: 70 gr. Almond milk: 160 ml (you can use another vegetable drink) Banana: 1 unit. Lemon juice: 2 tablespoons Baking powder: 1 tablespoon Pinch of salt Preparation: In the blender glass, first add the wet ingredients (banana, vegetable milk and lemon juice). Next, we add the dry ingredients, except for the powder. We beat until all the ingredients have been integrated and the dough has no lumps. Finally, we also add the baking powder and mix with a spoon or whisk. We paint the molds or bowls suitable for the oven with a little coconut oil (you can use a neutral oil, such as sunflower). We sprinkle each mold with cocoa so that we can unmold the vegan chocolate coulants more easily. Fill the molds with the dough and put 40gr inside each one. of chocolate. Bake in a preheated oven at 180ºC for about 6 minutes. The outside should be like a sponge cake, while the inside maintains a soft consistency.At the end of cooking, unmold each vegan chocolate coulant on a plate. You must do this step while they are still hot, to get a “volcano” effect. Ready, now it’s just serving! Easy Vegan Chocolate Coulant Recipe Ingredients: Common or whole wheat flour: 1 ½ cup Cocoa powder: 1/3 cup (80 gr. Approx.) Sugar: 1 cup Coconut milk: 1 cup (you can use another vegetable milk) for baking: 1 teaspoon Melted coconut oil: ½ cup (you can substitute sunflower oil) Pinch of salt 1/2 teaspoon salt Chocolate drops: ½ cup (you can use chopped chocolate) Preparation: We start by mixing the dry ingredients well ( flour, cocoa, sugar, baking powder and salt). There should be no lumps; if necessary, you can sift them before continuing with the recipe. Next, we add the wet ingredients (oil and vegetable milk). We mix well until obtaining a homogeneous mass. We paint the coulant molds with vegetable oil and fill with the dough (do not fill it with everything!). Finally, we add the chocolate drops or the chopped chocolate on top. We take to the preheated oven at 200ºC and bake for 15 minutes. We let it rest for 5 minutes and then we unmold. Clever! What do you think of these vegan chocolate coulant recipes? An “extra” tip: when serving your dessert, add some red fruits or a scoop of vegan ice cream. It never fails!