Paleo Dark Chocolate Souffles for 2
 
Prep time
Cook time
Total time
 
Dana:
Serves: 2 individual souffles
Ingredients
  • 2 Tbsp coconut oil + 1 tsp (separate the Tbsp and tsp)
  • 3 ounces dark chocolate chips (or a broken up dark chocolate bar)*
  • 1 Tbsp unsweetened cocoa powder*
  • ½ tsp maple extract
  • 1 Tbsp coconut or almond milk
  • 1 Tbsp maple syrup
  • ½ tsp cinnamon
  • 2 eggs, whites and yolks separated
  • ⅛ tsp sea salt
  • ¼ tsp cream of tartar
  • optional: extra maple syrup, for drizzling on top
  • to serve: raspberries and whipped coconut cream (shown here with powdered sugar)
Directions
  1. Preheat your oven to 375 F.
  2. Grease two 7 or 8 ounce ramekins with 1 tsp coconut oil. Lightly dust the ramekins with cocoa powder. If you get too much in there, tap the side of the dish upside-down over the sink and it’ll come out.
  3. Combine the chocolate chips and coconut oil in a large metal bowl. Fill a small soup pan with about ½ cup of water, and heat until simmering. Stir the chocolate in the bowl over the water until it melts and is smooth - careful of your hands, the bottom of the bowl will be very hot!
  4. Remove the bowl from the heat and stir in the vanilla, coconut milk, and maple syrup.
  5. Whisk in the yolks one at a time until smooth. Set aside.
  6. In a separate bowl, beat the egg whites with the salt and cream of tartar until stiff peaks form.
  7. Using a spatula, very carefully fold the egg whites into the chocolate. Try not to over-mix, just go until the ingredients are incorporated.
  8. Divide the mixture evenly among the two ramekins.
  9. Bake for about 15 minutes, until the soufflés have slightly puffed up and are set in the middle. You can pull it out at about 13-14 minutes if you like yours a little gooey in the middle like me!
  10. Serve immediately with raspberries or blackberries and a dusting of powdered sugar on top. Coconut whipped cream would also be awesome on these!
Notes
*You can substitute carob chips and carob powder for the unsweetened cocoa and the dark chocolate chips.

Note from the original recipe: To prepare these in advance, the recipe can be made to the point right before you put the souffles in the oven up to 1 day ahead of time. Cover them with plastic wrap and keep in the refrigerator. Take them out of the fridge about an hour before you’re ready to bake and allow to come to room temperature.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-chocolate-souffles/