By Conscious Cleanse
- 1/4 cup coconut oil, plus more to grease ramekins (or olive oil)
- 2 tbsp raw cacao powder, plus more for dusting
- 1 1/2 tbsp almond flour
- 1/4 tsp Himalayan pink salt
- 6 oz 88% dark chocolate
- 3 eggs
- 3 tbsp maple syrup
- 1 tbsp maple syrup
- Fresh raspberries (optional) to serve
For the Whipped Cream (optional)
- 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
- 1 1/2 tbsp honey
- 1 1/2 pure vanilla extract
- Preheat the oven to 375 degrees F. Lightly grease four ramekins with oil, then dust each on with a pinch of cacao powder.
- In a small bowl, mix together the remaining cacao powder, almond flour and salt. Set aside.
- In a small saucepan, melt the remaining 1/4 cup coconut oil and dark chocolate over low heat, stirring continuously, being careful not to burn or get too hot.
- In a medium bowl, whisk together the eggs, maple syrup and vanilla until frothy. Pour the melted chocolate mixture into the bowl and stir until combined.
- Add the almond flour mixture to the bowl with the wet ingredients and stir to combine. Divide the batter evenly among the four ramekins and place ramekins on the baking sheet. Bake on the center rack for 10 to 12 minutes.
- Meanwhile, to make the whipped cream, if using, carefully open the can of refrigerated coconut milk. Keeping the can level, scrape out the thick top layer of coconut cream and place it in a medium bowl. Using a mixer on high speed, whip the coconut cream for 3 minutes or until it becomes light and fluffy. Add the honey and vanilla and beat for 2 minutes more.
- Serve in the ramekins or allow cakes to cool before removing them from the ramekins. Top with coconut cream and berries if using and another dusting of cacao powder.