No matter how you celebrate the Easter Weekend, this recipe is sure to be a winner. Gluten, dairy and egg free!
2 tbsps Coconut Oil (melted and cooled)
1/2 cup Unsweetened Almond Milk
1/2 tsp Apple Cider Vinegar
1/2 tsp Vanilla Extract
1/2 cup All Purpose Gluten-Free Flour
1/4 cup Coconut Sugar
2 tbsps Cocoa Powder
1/2 tsp Baking Powder
1/8 tsp Baking Soda
1/8 tsp Sea Salt
43 grams Dark Chocolate (squares)
1/3 cup Raspberries
Preheat the oven to 350ºF (175ºC). Grease the ramekins with oil.
In a large bowl, whisk the coconut oil, milk, vinegar, and vanilla.
Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until just combined.
Add half of the batter into each ramekin. Place the chocolate into the center and then fill the ramekins with the remaining batter.
Place the ramekins on a baking sheet and transfer to the oven. Bake for 14 to 15 minutes, until the sides are cooked through and the top is mostly firm to the touch.
Let cool a few minutes to continue cooking. Top with raspberries and serve. Enjoy!
Leftovers Refrigerate in an airtight container for up to three days.
Serving Size This recipe uses two eight ounce (120-mL) ramekin dishes for two servings. One ramekin is one serving.
Additional Toppings Top with a dusting of cocoa powder or powdered sugar.
Gluten-Free This recipe was tested using Bob's Red Mill 1-to-1 Gluten-Free Flour. If using another type of flour, results may vary.
For Nutritional Info and a copy of the recipe, download below.