Prep Time: 15 minutes | Cook Time: 15 Minutes | Total Time: 30 Minutes

Submitted By: Lesley Levinski

Ingredients:

• 2 tbsp coconut oil
• 1 tbsp unsweetened cocoa powder
• 3 ounces dark chocolate (70% or higher)
• ½ tsp vanilla extract
• 1 tbsp honey
• 1 tbsp coconut milk
• 2 eggs (yolks and whites used separately)
• Pinch of salt
• Pinch of cream of tartar

Directions:

• Heat oven to 375. Grease two, 7-8 oz ramekins with coconut oil.
• Coat the inside of the ramekins with cocoa powder and tap out the excess. In a double boiler melt the dark chocolate and coconut oil until smooth.
• Remove from heat and then add vanilla, coconut milk, and honey.
• Whisk the egg yolks in one at a time until smooth, set aside.
• Beat the egg whites (by hand or with mixer) with the salt and cream of tartar until peaks form. Then gently fold in the egg whites into the chocolate. Spoon into ramekins.
• Bake until puffed and they look set — approx 15 minutes.
• Garnish with raspberries, or any berry of choice and a dopple of coconut whip cream.
• Serve immediately.

Optional Ingredients: Could add some crushed walnuts on top along with a little sprinkle of icing sugar, and could use lots of different coloured berries to make it more colourful.

Recipe Notes: I am not a baker so this one is always a bit of a challenge for me – it turned out well this week and I am excited for you to try it and let me know if it is a keeper!