Enchanting Vegan Chocolate Soufflé with Raspberry Coulis

Allergens

N/A (gluten-free)

Ingredients

• 3/4 cup almond flour
• 1/2 cup coconut sugar
• 3 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1 1/2 cups almond milk
• 1/4 cup coconut oil
• 2 tablespoons cornstarch
• 6 ounces dark chocolate (vegan)
• 4 egg whites (from large vegan eggs)
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries
• 1/4 cup agave syrup

Instructions

1. Preheat oven to 375°F (190°C). In a small bowl, whisk together almond flour, coconut sugar, cocoa powder, and salt. Set aside.
2. In a medium saucepan, heat almond milk, coconut oil, and cornstarch over low heat until fully combined. Stir in half of the dry mixture until smooth. Remove from heat and whisk in chocolate until fully melted and incorporated.
3. In a separate bowl, beat egg whites until stiff peaks form. Gently fold one third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites. Fold in vanilla extract.
4. Divide batter among 6 ramekins and bake for 18 minutes, or until soufflés have risen and are set but still slightly wobbly in the center. Remove from oven and let cool for 5 minutes before serving with raspberry coulis.

Chef’s Insight

When separating eggs, be sure to use a clean, grease-free bowl and whisk for optimal results.

Notes

Use high-quality dark chocolate for the best flavor.