Molten Tahini Chocolate Cakes

Molten Tahini Chocolate Cakes

Ingredients
2 extra large eggs
75g dark chocolate (70% cacao)
2 Tbsp Kevala Organic Tahini
1/4 cup Kevala Organic Agave Nectar, Amber
1 Tbsp whole wheat pastry flour
6 port-soaked prunes (overnight)
Pinch of sea salt

Preheat oven to 450°F and butter 3 small ramekins with coconut butter, set aside.

Place chocolate and tahini in a bowl, over a pot of simmering water. Heat until melted and mix until incorporated. Mix in the agave nectar.
In the bowl of mixer, combine eggs and a pinch of salt. Beat until pale and light in color, and the volume of the batter has doubled. Fold in the flour, and then the chocolate.

Divide the batter between the cups (save 1/3 of it). Add prunes and cover with the rest of the batter.
Bake for 10-12 minutes.