Paleo Chocolate Soufflé (Edit recipe)

20 minutes

10 minutes to 12 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	121
Fat:	12 g
Carbohydrates:	5 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	219 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Pascha Chocolate

View original recipe

Serves: 4

Ingredients

1/4 cup Vegan Buttery Spread, + some for dusting ramekins
2.8 oz Pascha Barely Dark Chocolate Bar, chopped (1 bar)
2 Tbsp Maple Sugar, + some for dusting ramekins (or coconut sugar)
3 Eggs, separated into yolks and whites
pinch Salt
1 tsp distilled White Vinegar
Lakanto Powdered Monkfruit Sweetener, optional (or any paleo/keto powdered sugar)
Coconut Whipped Topping (So Delicious CocoWhip), optional
Strawberries, optional (or fruit of choice if desired)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375°F.
Use extra vegan butter to coat ramekins and dust with sugar.
Place on a baking tray and put in the refrigerator until later.
Add Pascha chocolate and vegan butter to a double boiler over medium heat, stirring as the begin to melt. Add egg yolks and salt. Set aside.
Add egg whites & vinegar to mixer. Put on high until soft peaks start to form.
Add the sugar to the egg whites, one spoonful at a time.
Keep beating until mixture starts to have a stiffer peak.
Add the egg whites to the chocolate mixture in a few steps mixing well in between each addition.
Divide mixture between the ramekins.
(Steps 2-9 can be done ahead of time and then bake when ready to serve. Simply pick up right here.)
Place ramekins on baking sheet and bake for 10-12 minutes checking fairly often. Center will jiggle a little when done.
If desired, top with paleo powdered sugar, whipped cream, fresh fruit or anything else your heart desires.
Enjoy hot or cold.