Peanut Butter and Chocolate Coulant

This peanut butter and chocolate coulant is dark chocolate heaven! Fudgy but firm, filled with warm peanut butter, and cute to boot, this is the perfect dessert to whip up for a get-together. Serve with plenty of peanut butter drizzle and a dollop of coconut whipped cream if you're trying to get really decadent.

PEANUT BUTTER AND CHOCOLATE COULANT [VEGAN]

INGREDIENTS

FOR THE COULANT:

• 1 1/4 cups vegan dark chocolate, roughly chopped
• 1/4 cup light brown sugar, firmly packed
• 1/4 cup dark brown sugar, firmly packed
• 1 cup soy cream
• 3 tablespoons olive oil
• 3/4 cup, plus 2 tablespoons pastry flour
• Peanut butter

FOR THE PEANUT BUTTER DRIZZLE:

• 2 tablespoons unsalted peanut butter
• 1 teaspoon coconut syrup
• 2 tablespoons oat milk or almond milk

PREPARATION

TO MAKE THE COULANT:

1. Preheat oven to 350°F. Lightly grease four ramequins or a muffin pan.
2. Melt the dark chocolate in a double boiler or bain-marie until smooth and glossy.
3. In a medium mixing bowl, stir together the flour and sugars until combined. Add in the melted chocolate, the soy cream, and the oil, and mix well with a silicone spatula until smooth.
4. Pour half the mixture into the prepared pans and drop around 1 teaspoon of peanut butter into the center of each coulant, cover with the rest of the batter and bake for 18 minutes approximately (do not bake them for more than 20 minutes).
5. Carefully unmould the coulants and serve while warm, with a drizzle of peanut butter sauce.

TO MAKE THE PEANUT BUTTER SAUCE:

1. In a small mixing bowl, stir together all the ingredients until smooth and pourable. Add more milk if needed. Drizzle over coulants.

NOTES

Store the remaining peanut butter sauce in a covered container, refrigerated, for up to 5 days.

http://www.onegreenplanet.org/vegan-recipe/peanut-butter-and-chocolate-coulant/