My Enlightened Delights
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Welcome to
My Enlightened Delights Recipes!

My recipes are all plant based; most are already vegan, but all can be made vegan.
I aim to enlighten readers on decreasing intake of fats/toxins & increasing nutrition by using high quality, organic ingredients. I always cook on the Saladmaster Healthy Cooking System, so I am able to cut out unwanted fats/oils/toxins, excess water & time.

For more info, check out my Vegan Substitutes page & My Cooking Commandments.




Almond Butter Chocolate Lava Cake

Almond Butter Chocolate Lava Cake


This recipe was adapted from a recipe for 4 small ramekins...I doubled and baked in an 11" round pan


1/2 cup coconut oil, plus 1 tablespoon (separated), melted
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon (separated) all-purpose flour
6 ounces German Baking Chocolate, chopped (I used ghirardelli's chocolate chips from smart & final)
3 tablespoons low-fat creamy peanut butter (or almond butter)
1 tablespoon powdered sugar
1/2 cup granulated sugar
3 large eggs
Pinch salt



Preheat the oven to 425 degrees. Cover pan with a layer of the melted coconut oil. Mix 1 T flour with 1 T cocoa powder. Coat the inside of pan with this flour mixture and tap off the excess.

In a medium saucepan, melt 1/2 cup coconut oil with the chocolate chips over very low heat. Stir occasionally. Once it is melted and mixed completely, take off of heat and allow to cool for a couple minutes.

In a medium bowl, blend the peanut/almond butter with the 1 tablespoon of confectioners' sugar and the remaining 1 tablespoon of oil. (I used a hand blender with the mixer attachment and it worked great)

Using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, around 3 minutes. Turn off the mixer and fold in the chocolate using a spatula. Blend until no streaks remain. Fold in the flour and mix until smooth. Spoon two-thirds of the batter into the prepared pan, then place the peanut/almond butter mixture into the middle. Top with the remaining chocolate batter. Leave about 2 centimeters at the top to allow for the cake to rise.

Bake for 14-16 minutes or until the top is crispy/cracked and the middle is still slightly jiggly. Take out of the oven and allow to cool for about 10 minutes.

Run the tip of a thin knife around cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins.
Dust the warm cakes with powdered sugar and serve right away.