Preheat the oven to 350 F
In a small pot whisk together coconut milk and tapioca starch.
Over medium heat, constantly whisk until mixture thickens. Add in the chocolate and mix until chocolate is melted, then whisk in the egg yolks and set aside.
Next, begin to whisk the egg whites a stand mixer until they become foamy.
Slowly stream in the honey and whisk until soft peaks form. Then fold the egg whites into the chocolate mixture. Be careful not to over mix and fold just until incorporated.
Grease 6 soufflé ramekins (we used 3.5? diameter, 2.5? height) with coconut oil.
Divide your paleo chocolate soufflé batter among the ramekins and bake for 15 minutes.
Enjoy immediately, either plain or with fresh berries and some whipped coconut cream.