[paleo] dark chocolate soufflés

If you scoff at the idea of a paleo dessert, then just think of these as flourless chocolate soufflés. They. are. delicious. I pinky promise. If you’re GF, or have a GF friend with a sweet tooth, these are a sure-fire win.

I’ve spent my Saturday morning in bed, watching girlie movies, snuggling with Gypsy, and painting my nails. I had such high hopes for being productive today… but then I walked outside to let the nugget out and there was a substantial dusting of snow all over the place. Motivation to go do anything = gone. BUT this blog post was on my to-do list. So there. Productivity: engaged.

ingredients:

  • dark chocolate chips/morsels (you’ll need ~4 oz for this recipe, but obvi you have to eat chocolate chips while cooking… so I’d go with a full bag)
  • 2 Tbs ghee (or butter)
  • 3 Tbs coconut oil
  • 4 tsp coconut flour
  • 2 tsp cocoa powder
  • ~1/4 tsp kosher salt (or sea salt)
  • 2 eggs + 2 egg yolks
  • 1/2 tsp vanilla extract
  • 1/4 c honey + 1/4 c agave nectar (or 1/2 c honey)

equipment:

  • 3 ramekins (or other small baking dishes of some kind)

directions:

First, as always, preheat your oven: 375F this time. Grease those ramekins with oil and dust with cocoa powder (this part was surprisingly difficult for me… It’s supposed to help with the sticking.) Melt your chocolate chips and ghee/coconut oil together in a microwave-safe bowl. Start at 30 seconds, then remove and stir. Repeat in 30 second intervals until the chocolate has all melted. Set aside to let it cool a bit.

Then, mix your dry ingredients: cocoa powder, coconut flour, salt. In a separate bowl, mix the eggs, vanilla, and honey/agave all together. Add the eggy mixture and chocolate mixture to the dry ingredients and fold together until incorporated. Let it sit for about 5 minutes (coconut flour needs time to soak up all the goodness). Divide that ambrosial mix into your ramekins throw those puppies in the oven. Bake for 10-12 minutes. The edges should look like cake, and the middle should look really moist (almost not-all-the-way cooked). Remove from the oven and let them cool for about 10 minutes (unless you have no self-control and burn your tongue so you can eat them sooner… which is obviously what happened to me).

Either eat them out of the ramekins, or flip them onto plates. Serve with whipped cream or ice cream and enjoy!

Eat up, y’all!

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