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Chocolate cravings on the AIP. Cacao Free Chocolate Soufflé Cookies

Ambra Torelli
Course Dessert

Ingredients
  

For the Pastry Shells:

  • 70 gr Arrowroot Flour
  • 50 gr Cassava Flour
  • 30 gr Tigernut Flour
  • 50 gr Coconut Oil
  • 50 gr Coconut Milk
  • 10 gr Carob Powder
  • *10 gr Cacao Powder if on the AIP replace with Carob
  • 1 tbsp Date Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp Rum the alcohol will evaporate while baking

For the Filling:

  • 30 gr Dried Prunes
  • 1 tbsp Date Syrup
  • 2 tbsp Coconut Milk
  • * 5 gr 99% Chocolate avoid if on the AIP

Alternative Filling:

  • If you want to fill your cookies with a more traditional chocolaty cream use the recipe for my AIP Nutella instead.

For Dusting (optional)

  • 1 tsp Carob Powder
  • 1 tsp Coconut Flour to create powdered sugar effect