Ingredients

The following ingredients have 2 Servings
  • 3 ounces semisweet mini chocolate chips (dairy/soy-free brand)
  • 2 tablespoons (24g) coconut oil (melted)
  • 2 tablespoons (31g) full fat coconut milk
  • 1 egg (room temperature)
  • ½ teaspoon vanilla extract
  • pinch fine Himalayan salt
  • 4 tablespoons (28g) blanched almond flour

Instruction

  • Preheat the oven to 375°F and grease well the bottom and sides of two 4-ounce ramekins with coconut oil. Cut a piece of parchment paper and place it on the bottom of each ramekin.
  • Melt the chocolate in a bowl over simmering water (double boiler). Once the chocolate melts, remove bowl from the heat and stir in the coconut oil and coconut milk until smooth.
  • In a separate bowl, whisk together the egg, vanilla, salt and almond flour. Using a spatula, gently mix in the chocolate mixture until you get a smooth chocolate batter.
  • Divide the batter evenly among the prepared ramekins and place them in a deep baking dish. Fill the dish with hot water halfway over the ramekins.
  • Bake for 17 minutes or until the edges look firm but the center is softer. Remove ramekins from the water bath and allow them to cool for 5 minutes over a cooling rack, then run a knife around the edges to loosen and invert onto your serving plates.