Chocolate Tahini Soufflé

An irresistible individually-portioned dessert reminiscent of the much-loved chocolate-peanut butter combination, but slightly elevated by using tahini instead.

Makes 2 large or 4 small soufflés

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YOU WILL NEED

Chocolate Soufflé

• 2 eggs

• 1/2 cup maple syrup

• 1/2 cup coconut sugar

• 1/2 cup cassava flour

• 1/2 cup ghee or coconut oil, melted and warm

• 1/4 cup unsweetened cacao chips

• 1 teaspoon vanilla extract 

• 1/2 teaspoon fine sea salt

• Maple Tahini (recipe below)

Maple Tahini

• 1/4 cup tahini

• 1/8 cup maple syrup

• 1/4 teaspoon fine sea salt

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TO MAKE

Chocolate Soufflé

Preheat oven to 300F.

In a large bowl, use an electric mixer to beat together the eggs and maple syrup. Beat in the coconut sugar until smooth. Beat in the cassava flour until smooth.

In a separate heat-safe bowl or small sauce pan, mix together the warm, melted ghee, cacao chips, vanilla, and salt. Stir together until the cacao chips are melted and a smooth chocolate has formed.

Slowly pour the melted chocolate mixture into the cassava mixture and beat until smooth.

Divide the soufflé mixture into well-greased ramekins. Place a heaping spoonful of Maple Tahini in the middle of each soufflé.

Place in the oven to bake until the soufflé has puffed and the center is set, 20-25 minutes.

Serve right away.

Maple Tahini

In a small bowl, whisk together the tahini, maple syrup, and salt. Use right away or refrigerate in a sealed container for up to 2 weeks.

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