These gluten and dairy free parcels of heaven are melt in your mouth good that you wouldn’t have the slightest inkling that they’re completely guilt free. The secret with this recipe is the addition of mashed banana which give them that extra fluffiness and sweetness.
With the use coconut oil and coconut flour to replace butter and regular flour you can imagine the intense coconut flavour you’d get with every bite. My mouth is watering just thinking of these (yes past tense as me and my friends have already devoured the whole batch!)
To amp up the nutritional benefits of this dessert I also added Acai Berry powder to the batter.
What you’ll need:
1 mashed banana
1/2 cup coconut flour
1/4 cup melted coconut oil
4 tbsp rice malt syrup
1/2 cup almond milk
2 eggs (or chia egg for the vegans)
1 tsp baking powder
1 tbsp acai powder (optional)
1/4 cup cacao powder
1/2 cup raspberries (frozen for best results)
For the garnish:
Fresh Raspberries
3 tbsp melted coconut oil
3 tbsp cacao
2 tbsp rice malt syrup
What to do:
Preheat oven to 180c on fan forced bake
In a bowl mix together the coconut flour, acai and cacao
Stir in the coconut oil, rice malt and eggs and mix thoroughly
Add your mashed banana, stir until mixed through
Whilst stirring, add the almond milk a little bit at a time (you may not need the full 1/2 cup)
Sift the baking powder over your mixture and mix through
Gently fold in the frozen raspberries, try not to over stir at this point so they don’t become mushy
Spoon into your greased muffin tray and pop into the oven for 25 minutes (best way to check if they’re cooked through is sticking a skewer in, it should come out clean)
While they’re cooking away, in a bowl whisk together your cacao, warm melted coconut oil and rice malt and place in the fridge (After 15 minutes it should thicken up to a chocolate sauce)
Once your soufflés are done remove from the oven, turn out of your muffin tray and let cool on a wire rack for 10 minutes
Grab your chocolate sauce and spoon a small amount on top of each soufflé placing your raspberries in the sauce straight away so they stay on top of your creation.
Place back in the fridge for 10 minutes to let the raspberries set in the chocolate sauce
Serve and enjoy!
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