Lava cake balls

For about 16 cake balls

1 jar La Vida Vegan hazelnut spread
2 tbsp margarine
160 g spelt flour
180 g almond milk
1 banana
20 g cocoa
1 tsp baking powder
1 tsp vanilla extract
pinch of salt

2 tbsp. margarine
2 tbsp. powdered sugar
2 tbsp. macaroon powder
2 tbsp. cocoa

Mash the banana and mix all ingredients except the La Vida Vegan hazelnut spread into a smooth batter. Fill a piping bag with La Vida Vegan hazelnut spread. Heat a poffertjes pan on low heat and and grease the mold with margarine. Fill the pan with batter and fry the poffertjes on one side and just barely cooked. Then remove from the pan and grease the pancake pan again and fill with batter. Pipe tufts of La Vida Vegan hazelnut spread in the middle of the batter and put the other half of the half baked poffertjes on top. Bake for a few more minutes until the poffertjes are cooked and the filling is still nice and liquid. Carefully remove the cake balls from the pan. Put the cakeballs through the powdered sugar, cocoa powder, Mama powder or just keep them plain and serve immediately.