Chocolate Souffle with Raspberry Sauce
Chocolate Souffle with Raspberry Sauce…definitely not just for Valentine’s Day! I think I could eat one everyday!
This recipe is the easiest ever. Gluten-free, grain-free, dairy-free, nut free! Simply throw all the ingredients into a blender, blitz and pour into ramekins. I know, I know (I’m clenching my teeth)…the French are shaking their heads and fingers at me!
Prep Time: 10 minutes
Cook time: 25 minutes
3 egg yolks
1/4 cup yogurt (I used coconut yogurt)
1/4 palm oil shortening
1 teaspoon gluten free vanilla extract
1/2 cup arrowroot flour
1/2 cup maple sugar or raw coconut sugar
1/3 cup cocoa powder
1/2 teaspoon cream of tartar or baking powder
1/2 teaspoon celtic sea salt (optional)
1.5 cup cup frozen organic raspberries
1/4 cup maple syrup grade b
Preheat oven to 350 degrees. Rub 2 small ramekins with palm oil shortening or butter.
Combine wet and dry ingredients into a high speed blender. Pulse until a creamy, frothy batter is achieved. This will take about 3 minutes. Pour batter into one ramekin, and the remainder into another. Bake in oven for 25 minutes.
While souffles are baking, prepare sauce.
How to make sauce
In a small sauce pan, combine frozen raspberries and maple syrup. Cook over medium heat for 5 minutes. Transfer to blender and pulse until sauce consistency is achieved. Set aside.
Remove souffles from oven. Leave them in the ramekins or transfer to a clean plate. Douse with raspberry sauce. Enjoy!