Paleo Chocolate Souffle

**This recipe is NOT vegan due to the addition of eggs.**


  • 1/4 cup Vegan Butter+ some for dusting ramekins
  • 1 bar of Pascha Chocolate, chopped (We used 55% Cacao)
  • 2 tbsp Maple or Coconut Sugar + some for dusting ramekins
  • 3 Eggs - Separated Into Yolks and Whites
  • Pinch of Salt
  • 1 tsp Vinegar
  • Optional: Paleo/Keto Powdered Sugar (We used a Monk Fruit Powdered Sugar)
  • Optional: Whipped Cream
  • Optional: Fresh Fruit


  1. Preheat oven to 375°F.
  2. Use extra vegan butter to coat ramekins and dust with sugar.
  3. Place on a baking tray and put in the refrigerator until later.
  4. Add Pascha chocolate and vegan butter to a double boiler over medium heat, stirring as the begin to melt. Add egg yolks and salt. Set aside.
  5. Add egg whites & vinegar to mixer. Put on high until soft peaks start to form.
  6. Add the sugar to the egg whites, one spoonful at a time.
  7. Keep beating until mixture starts to have a stiffer peak.
  8. Add the egg whites to the chocolate mixture in a few steps mixing well in between each addition.
  9. Divide mixture between the ramekins.
  10. Steps 2-9 can be done ahead of time and then bake when ready to serve. Simply pick up right here.
  11. Place ramekins on baking sheet and bake for 10-12 minutes checking fairly often. Center will jiggle a little when done.
  12. If desired, top with paleo powdered sugar, whipped cream, fresh fruit or anything else your heart desires.
  13. Enjoy hot or cold.

Music by Pavel Bekirov