Description

This Paleo Chocolate Soufflé is a rich, decadent dessert that is both dairy and gluten-free, offering a delightful hint of coconut flavor from the coconut milk.

Ingredients

Units Scale

275 grams 99% dark chocolate
25 grams tapioca flour
375 grams coconut milk
2 free-range egg yolks
6 free-range egg whites
30 grams raw honey
2 tablespoons coconut oil

Instructions

Preheat the oven to 350°F (175°C).
In a small pot, whisk together the coconut milk and tapioca flour over medium heat. Continue whisking constantly until the mixture thickens, about 3-5 minutes.
Add the dark chocolate to the thickened mixture and stir until the chocolate is completely melted and the mixture is smooth.
Remove the pot from heat and allow the mixture to cool slightly. Stir in the raw honey and coconut oil until well combined.
In a separate bowl, beat the egg yolks and then slowly incorporate them into the chocolate mixture, stirring continuously to avoid cooking the eggs.
In another clean bowl, whisk the egg whites until they form stiff peaks.
Gently fold the egg whites into the chocolate mixture, being careful not to deflate them.
Pour the mixture into ramekins, filling them about three-quarters full.
Bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and the tops are set.
Serve immediately for the best texture and flavor.

Notes

For best results, serve the soufflés immediately after baking as they will begin to deflate once removed from the oven. You can substitute the raw honey with maple syrup for a different flavor profile. Store any leftovers in the refrigerator and reheat gently before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: French

Nutrition

Serving Size: 1 soufflé
Calories: 220
Sugar: 8
Sodium: 20
Fat: 16
Carbohydrates: 18
Fiber: 3
Protein: 5
Cholesterol: 55