These are fluffy, moist, mouth watering, and perfect for guests! Even someone entirely unaccustomed to paleo desserts will be fooled by this delicious chocolate treat. These are best served straight from the oven, however they are great room temperature as well! I made these in my muffin tin, but if you have mini baking dishes then it would be even better!
- 1 cup almond flour
- 1/2 cup fine shredded coconut flakes
- 1/2 cup unsweetened almond or coconut milk
- 3/4 cup raw cacao powder or unsweetened cocoa powder
- 8 medjool dates
- 2tbs maple syrup (or substitute dates for 1/2cup maple syrup)
- 2 eggs
- 1/2 tbs baking soda
- 1tsp salt
- 1tsp vanilla
- 1 cup dairy free chocolate chips for drizzle
Set coconut flakes to soak in almond milk at room temperature for 1hr. Set medjool dates to soak in warm water at room temperature for 1hr.
Preheat oven to 350degrees. Drain water from medjool dates. Combine all ingredients into food processor and blend about 2-5min until entirely smooth. Be sure the coconut flakes have completely blended smooth. Grease muffin tin, fill tin about 3/4 full. Bake 17-20min until fork comes out clean! While souffles are baking, melt the chocolate chips in a small sauce pan on low heat. Let souffles cool about 5min, then transfer to plates, drizzle with melted chocolate, serve hot! Try topping with coconut ice cream for an even greater indulgence!