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
4 eggs, whites and yolks separated
1 ripe banana, mashed
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 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
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.
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!