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Dark Chocolate Breakfast Souffle with Vanilla Almond Butter Drizzle

  darkchocsoufflee

Dark Chocolate? Breakfast?! Healthy?!! If I were a dog, my ears would be perked up right about now and my back end would be wiggling and wagging. Now this is something I can get excited about.

I love eating my healthy souffles for breakfast and I eat them often. I had been experimenting with some different chocolate souffle recipes I’ve seen around the internet, but truthfully, I’ve always ended up a little disappointed.

#1: They weren’t that great.

#2: Even if they tasted kinda-good, they usually had way too much sweetener for me to consider “healthy” or eat on a semi regular basis. In my book, anything with a ½ cup or more of sweetener (and yes, I’m even talking about raw honey and pure maple syrup) does not quite warrant the label “healthy” to me. That’s totally just my opinion, but I personally avoid recipes like that.

I am a huge dark chocolate lover and was not about to give up on the idea of a dark chocolate souffle. And I’m glad I didn’t because I came up with this recipe that meets both of my requirements for being delicious and healthy. And I’m most excited to say….drum roll, please….. that it’s even healthy enough to eat for breakfast. All the protein and good natural fats from the eggs and almond butter have some serious staying power so it keeps me full and satisfied for hours.

Most of the sweetness in this recipe comes from the banana. I love using fruit to add healthy sweetness to recipes! I also opted to add a small amount of natural dark chocolate chips/pieces to the souffle and it’s totally worth it. When you get that occasional special bite with a dark chocolate chip, it just melts in your mouth and is oh-so-amazing.

Dark Chocolate Breakfast Souffle with Almond Butter Drizzle

Serves 2 to 4

 Ingredients:

4 eggs, whites and yolks separated

1 ripe banana, mashed

2 heaping tablespoons cacao powder (Find HERE)

2 teaspoons pure vanilla extract

1 1/2 tablespoon raw honey (or more for desired sweetness level, but this amount was perfect for me)

¼ cup all natural dark chocolate chips or pieces (I use THESE)

¼ teaspoon cinnamon

Vanilla Almond Butter Drizzle:

1/3 cup almond butter

2 tablespoons coconut oil

1 teaspoon pure vanilla extract

pinch of salt

1 tablespon honey (totally optional and not necessary. If you would like to add a touch of sweetness to the almond butter, go ahead and add the honey. If not, you really won’t miss a thing)

*sunbutter is a delicious replacement option for those with almond allergies

DIRECTIONS:

 Preheat oven to 350.

Whip your 4 egg whites until stiff peaks form.

While the egg whites are whipping, mix together the yolks, banana, cocoa powder, vanilla, honey, chocolate chips and cinnamon until well blended in a small bowl.

Once the egg whites are whipped, add your egg yolk mixture and blend for 5-10 seconds.

Add the mixture to a greased (I grease with coconut oil) pie pan or ramekins.

Bake times:

4 small ramekins (4×2): 12 -14 minutes

2 large ramekins (5×3): 18 minutes

1 pie dish: 15 – 18 minutes

While the souffles are baking, melt the coconut oil. Stir the melted coconut oil into the almond butter and add the remaining almond drizzle ingredients. Mix well and pour on top of the souffle(s) when they are done baking. Enjoy!

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30 comments

  1. Yum! This appealed to the dark chocolate lover in me and they are excellent. REally rich, not too sweet, and the perfect amount of dark chocolate. I loved it! Thank you!

  2. I made these for Saturday morning breakfast and they were a hug hit with myself and the kids! It’s always nice to see these healthy breakfast options that you have on here. We already adore your banana bread and apple cake!

  3. Delicious is right! This hit the spot this morning!

  4. Saved as a favorite, I like your site!

  5. Delish! Made these for breakfast this morning and my crew gave them the thumbs up!

  6. I am in the first month of primal, so keeping carbs at 50g/day. Just wondering how many carbs is in this?

  7. How are these as leftovers? Do they refrigerate and reheat alright?

    • Primally Inspired

      Hi Melissa, I like this as leftovers. I’m the only one who can eat eggs in my family, so I always have a little leftover when I make this. I’m one of those weirdos who never heats up leftovers, so I eat it cold and it almost tastes like a brownie to me 🙂 Truthfully, I’ve never reheated it, so I’m not sure about how it does reheated. If you try it, comment back and let us know.

  8. This is so amazing!!! I didn’t even use the honey for the drizzle and it is excellent. I ate it with some vanilla greek yogurt and it was like eating dessert for breakfast. I can already tell this is going to be made many many times! Love.

  9. Looks awesome! I also dislike the excessive use of sweeteners in most healthy sweet recipes. Is there anything you recommend I sub for the banana? I’m intolerant to them 🙁

  10. Just made this and it’s amazing! I didn’t have a banana so I used 1/3 cup of pumpkin (because it’s fall). I have loved everything I’ve made from this site, thanks for sharing!

  11. I just want to tell you that this is a staple in my house. I’ve revamped the recipe to make HUGE batches because my 1 and 3 year old boys like it as much as I do! I also wanted them to get more nutrients, so I put a bunch of herbs in it. So I wanted to share my revamped recipe with you.
    1 dozen eggs seperated
    3 bananas mashed or 1 cup applesauce or sweet potato or pumpkin or mix of any.
    4-5 Tablespoons organic mollasses (we have low iron, I keep trying to boost it!)
    2 Tbsp vanilla
    1 tsp cinnamon
    6 heaping Tbsp cocoa or cacao powder
    herbs: pinch of kelp powder
    1/2 tsp amla powder (AKA Indian Gooseberry)
    1 tsp each: nettle leaf powder
    oatstraw powder
    spirulina
    1 1/2- 2 tsp beet root powder
    and I’ve just started adding 1 tsp of moringa powder and billberry powder also.
    Sprinkle the top with raisins.

    I just whip the egg white, while its whipping I mash the banana, add everything else and mix in a bowl, fold it into the the very firm egg white mixture, when its mixed I pour it into a coconut oil greased 9×13 stoneware pan, sprinkle the raisins on top and bake at 350 for 35-40 minutes.
    This tasted better the next day, or at least cool and we don’t put the drizzle on. It sometimes only makes enough for 2 days, depending on our moods. Sometimes it lasts a week.

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