For the Flourless Chocolate Lava Cakes

Preheat oven to 200C / 400F

Blend the coconut sugar and cornstarch on high speed in a high-powered blender for 60 seconds until your mixture has the consistency of powdered sugar.

Spray 4 ramekins with cooking spray. Or brush with melted butter.

Optional: Dust the ramekins with cocoa powder.

Melt together butter and chocolate in a heat proof bowl over boiling water or in the microwave. Put aside.

Whisk the eggs together in a medium sized bowl.

Add the powdered coconut sugar to the eggs. Whisk until combined.

Stir the egg mixture into the chocolate mixture and carefully whisk until combined and lump free.

Divide the batter between the ramekins and bake for 12-14 minutes or until the sides are firm.

Take the cakes out of the oven and let them slightly cool down.

Turn the cakes onto individual plates and top with banana ice cream.

Serve right away.

For the Strawberry Banana Ice Cream

Add the frozen bananas and strawberries into a food processor bowl.

Process until the bananas break down and have a smooth and creamy ice cream consistency.

Serve right away with the Flourless Chocolate Lava Cakes.