If you are looking for a sweet, decadent dark chocolate soufflé that is packed with all of the superfoods and none of the gluten this is for you! A lot of times people fear that making it gluten free means you are going to lose texture and flavor, but fear not. This is packed full of rich dark chocolate and a moist consistency that you will love.

If you are wondering if this is soufflé is healthy, well I must say for a dessert the nutritional value is pretty impressive. The three main ingredients are dark chocolate, eggs, and butter. Dark chocolate is full of antioxidants. Cage free organic eggs are loaded with vitamin A and B, and grass fed butter is full of healthy acids that support your gut and overall digestion.


  • 1½ dark chocolate bars, 75 percent or higher (5¼ ounces)
  • 1 teaspoon vanilla extract
  • 3 teaspoons orange zest
  • 5 tablespoons grass-fed butter or coconut oil
  • 3 tablespoons Paleo flour or Gluten free flower
  • 1 tablespoon arrowroot starch
  • 1 cup coconut milk
  • 2 egg yolks
  • 4 egg whites
  • ¼ cup coconut sugar
  • 4 drops lemon juice
  • Grass-fed butter or coconut oil, for greasing ramekins
  • Equal parts arrowroot flour and coconut sugar as powdered sugar substitute, for topping
  • Melted white chocolate, for topping


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Lightly grease 4–6 8-ounce ramekins with butter.
  3. Coat with sugar and set aside.
  4. In a double boiler, over low heat, melt chocolate bar, orange zest and vanilla extract.
  5. In a small saucepan, melt butter.
  6. Add flours and whisk for about 60 seconds.
  7. Add milk and continue whisking until there are no clumps.
  8. Add the chocolate mixture to the flour and mix thoroughly.
  9. Add in the egg yolks. Let sit on heat while you move onto the next step.
  10. In a medium bowl, beat the 4 egg whites and 4 drops of lemon juice. Beat until bubbles become small-celled, not quite a meringue.
  11. Add the sugar, continuing to beat the eggs. The final product should reveal foamy peaks.
  12. In a large bowl, mix chocolate mixture and a third of the egg whites. Once the whites are no longer visible, carefully fold in remaining egg whites. Be careful not to over mix.
  13. Pour soufflé batter into ramekins until about 1 centimeter from the top.
  14. Bake soufflés for 20–25 minutes.
  15. Sprinkle with equal parts arrowroot flour and coconut sugar.
  16. Drizzle the melted white chocolate over the top if desired.
  17. Serve immediately.

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