Paleo Chocolate Soufflé

By classycook

Ingredients

• 2 tablespoons coconut oil (plus more to grease ramekins)
• 1 tablespoon unsweetened cocoa powder
• 3 ounces extra dark chocolate (72% cacao or higher)
• 1/2 teaspoon vanilla extract
• 1 tablespoon coconut milk
• 1 tablespoon honey (optional)
• 2 egg yolks
• 2 egg whites
• pinch salt
• pinch cream of tartar

Preparation

Step 1

Heat oven to 375 F.
Grease two 7 or 8 ounce ramekins with coconut oil. Coat ramekins with cocoa powder, tapping out the excess.
In a double boiler, or a large bowl set over a pan of simmering water, melt the chocolate and coconut oil. Stir occasionally until smooth.
Remove chocolate from heat and add the vanilla, coconut milk, and optional honey.
Whisk in the yolks one at a time until smooth. Set aside.
By hand or using a mixer, beat the egg whites with the salt and cream of tartar until stiff peaks form.
Gently fold the egg whites into the chocolate. Spoon into the ramekins.
NOTE: The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and keep in refrigerator. Remove from refrigerator about one before you are ready to bake and allow to come to room temperature.
Bake until puffed and set, about 15 minutes. Serve immediately.