Dark Chocolate Beet Soufflé is a paleo friendly, gluten free totally decadent dessert. One blender required – that’s it! Yum and Easy and Yum!
A few things I must mention right off the bat; this is a crazy delicious recipe. OMG! One more thing, there are beets in this chocolate soufflé, oh and avocado.
I know, I know. That seems a little odd, and I know all of my chef-ee friends are rolling their eyes at me right now, but trust me, I could serve you this dark chocolate beet soufflé alongside the best chocolate soufflé in NYC and you would most likely choose this one over the real deal.
I am committed to whole food, real food and that means dessert included. So why not throw a little beet and avocado into your chocolate soufflé. Really why the heck not!
As I was creating this recipe I was strolling down Valentine’s Day memory lane and chuckling at what this holiday looks like now compared to Valentine’s past. Not chuckling in a bad way, it’s all good. Trust me.
Jordan and I will be celebrating our 15th Valentine’s Day together in a few days, and I say “celebrate” lightly. We aren’t a “big” Valentine’s day couple, not because we aren’t romantics not in a schmultzy way at least, but because we tend to be the kind of couple that has random celebrations on random days all year long. I’ll surprise Jordan with plane tickets on a Thursday in May or a Monday in February (like last Monday, oopsie!), or he will bring me home a plethora of goodies from our favorite Italian market on any old Tuesday, or fill the apartment with flowers just because. I guess we are romantic, just in our own way.
We both like to have a good laugh when reminiscing about our favorite Valentine’s day. It was maybe our 2nd or 3rd Valentine’s day together and we went on a double date with my sister and her then boyfriend, Tim. Tim was also Jordan’s best friend and was the ONE guy I told my sister she couldn’t date when she moved back to NYC. Of course, she dated him. Tim and Jordan took us to Bouley, a VERY expensive, VERY sophisticated, VERY serious restaurant in the city. The meal cost the equivalent of a purchasing a yacht, or at least back then it seemed like it. For realz. You know the kind of place where they bring over a little footstool for your purse? Fancy-schmancy style. Sparing you all the nitty gritty details of the Valentine’s day that will go down in infamy, let me just sum it up by saying WAY too much bourbon was consumed before dinner, and Tim was not pleased with his bazillion dollar meal so he proceeded to stand up in the middle of the dining room and start a bullshit chant. Take that in for a second. He stood up in the middle of this VERY expensive, VERY sophisticated, and VERY serious restaurant and started chanting bullshit. The eight other couples in the room (yes also a VERY small restaurant) at first seemed horrified, but then one by one the men joined in. I swear this isn’t a made up story. Apparently “bullshit” was the shared sentiment that night, and bullshit rang out. Loud and clear.
Needless to say, we never returned to Bouley, and I think it’s safe to say we would not be welcome. All this to say Valentine’s day can be whatever you want it to be. The memory of the infamous bullshit chant, a time to snuggle a loved one, or a time to treat yourself extremely well.
However you choose to celebrate, may I recommend you add this chocolate beet soufflé to the party? It’s going to blow your mind!
We should probably get to the recipe eh? One of the best bits about this recipe is that you can make a single serving. I have. Four times. Yes, I “needed” to keep testing it until it was perfect, but I also really love the idea of a single serving chocolate dessert.
If you happen to be celebrating love day alone, celebrate with a single serve chocolate soufflé, you totally deserve it.
Or if you are sharing with a loved one, you could easily share just one serving. Did I mention that it’s rich?
Don’t be intimidated by the pureed beets, you can use beet baby food (so easy!) as long as it’s just beets. Or alternatively, buy pre-steamed or roasted beets, 1/4 cup is equivalent to about 1 medium beet. Just be sure not to use pickled beets because that would definitely not work.
All of the ingredients are simply blended together (no 10 bowl clean up here!) and then poured into a ramekin and baked.
The one rule is that you must serve it warm, right out of the oven. It’s a special dessert in that way. Serve it with fresh raspberries, a sprinkle of powdered sugar, ice cream, chocolate sauce, one of these things or all. You decide. Eat it with love in your heart and know that I created it with love in mine. Bullshit chant and all 🙂
Thanks for reading Abra’s Kitchen! To see what goodness I’m whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
**Note** The nutrition information below is using conventional chocolate chips because enjoy life vegan, paleo-friendly chocolate chips were not available as an ingredient option. This means that the sugar content is higher than if you use the enjoy life brand.
- 2 egg
- ¼ cup coconut palm sugar
- ½ cup puréed beet
- ½ small avocado
- ½ cup enjoy life chocolate chips
- 3 tbsp coconut flour
- ¼ cup raw cacao powder
- ½ tsp baking soda
- Pinch sea salt
- Optional - powdered sugar for serving
- Preheat oven to 350°
- In a blender combine eggs and coconut sugar. Puree together until frothy. Add all other ingredients to
blenderand blend until well combined. You may need to stop and scrape a few times to assure the flour has blended in.
- Pour batter (it will be thick) into 1 cup ramekins (this recipe makes exactly 2 ramekins).
- Bake in
ovenfor 25 minutes. Remove from oven, sprinkle with powdered sugar and serve immediately.
- This should be served hot, the souffle will fall within a few minutes, make sure to get it to the table for the big wow moment before it falls. Sprinkle with a bit of powdered sugar.
- Optional: serve with vanilla ice cream or chocolate sauce.
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