Molten Chocolate BombeServes 8

Time: 1 hour (15 minutes prep, 30 minutes bake, 10 minutes to cool)

Calories: 356

Mamma’s gonna knock you out…. If you like flourless chocolate cake this takes it to a whole new level. A friend described it as a liquid mounds bar. By using coconut instead of butter, you get more flavor and less sugar.



  • 1 bag (12 oz) semi sweet chocolate chips
  • ½ cup coconut oil
  • 3 large eggs
  • 1/3 cup sugar
  • Pinch of salt


  1. Preheat oven to 375 degrees
  2. In a double boiler, turn the water on medium and melt the chocolate
  3. Add the coconut oil to the chocolate, stirring until smooth
  4. Move the mixture to a 10 inch round glass bowl or casserole dish. The deeper bowl, the gooier the cake.
  5. Wisk in the sugar, then the eggs.
  6. Add a pinch of salt.
  7. Bake in the oven for about 30 minutes. Ensure the top is hard. The middle will remain molten chocolate due to the depth of the bowl. Cool for 10 minutes.
  8. Serve the cake in this dish with a large spoon into mugs. Optional: add coconut ice cream.

Adapted from Epicurious Flourless Chocolate Cake 

Chocolate SauceChocolate Sauce Pour










Chocolate Sauce with Coconut Oil

Ok, I admit it. I am a sucker for chocolate sauce. My favorite kind is rich and thick with a hint of sweetness. As you can see, this one pours very slowly.

My grandma’s recipe is fabulous but loaded with butter and corn syrup so I adapted it with coconut oil.

Serves: 6 to 8

Time: 15 minutes + cooling time


  •  16 oz Semi Sweet Chocolate (2 boxes)
  • 1/2 cup of coconut oil
  • 1/4 cup of coconut milk


  1. In a small sauce pan or double boiler, melt the chocolate on medium heat.
  2. Stir in the coconut oil until it’s creamy.
  3. Then add the coconut milk and stir until it’s mixed in completely.
  4. Remove from the heat and cool.

Note: This chocolate sauce can be kept outside of the fridge for at least a week. It’s never lasted longer than that in my house! If you prefer to refrigerate, it will become solid so heat it for 30 seconds before serving.



Chocolate O Balls These rich chocolate almond balls are so satisfying that I call them Chocolate O balls. The recipe takes a bit longer because the mixture needs to be just soft enough to mold into balls, so be sure you leave yourself enough time to make them. Time: ~3 hours Ingredients:

  • 16 oz (2 boxes) of bakers semi sweet chocolate
  • 5 TBS Almond butter (use Cashew butter if you are hypothyroid)
  • 6 oz shredded coconut flakes, ideally unsweetened


  1. In a pot, melt the chocolate on medium high.
  2. Once the chocolate is soft, turn off the heat and stir in the almond butter.
  3. Set it aside to cool until you can spoon out the mixture into small balls (~2-3 hours). Warning: You can also put them in the fridge for 20-30 minutes to speed cook, but watch out. If you forget and they harden (as has happened to me many times) you’ll need to melt the entire mixture and start over.
  4. With a spoon, scoop out the mixture and create soft balls about 1 inches thick.
  5. Roll each ball in the shredded coconut to cover the entire exterior.

Done! Enjoy Xo Adelma