1 tbsp. Lucy Bee Coconut Oil, plus extra for greasing, melted
120g Lucy Bee Coconut Sugar
120ml Lucy Bee Coconut Milk
2 egg whites, 1 egg yolk
A pinch of Lucy Bee Himalayan Salt
6 x 170ml ramekins
Preheat the oven to 180C, 350F, gas mark 4.
Sieve lucuma powder, Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate, Lucy Bee Coconut Flour, Lucy Bee Cinnamon Powder and 75g of coconut sugar into a bowl and stir Lucy Bee Coconut Oil in.
Heat the Lucy Bee Coconut Milk in a small saucepan until it just comes up to the boil, then add the cacao mixture to the saucepan and stir to combine.
Place a baking sheet into the top half of the oven. Blitz 25g Lucy Bee Coconut Sugar in a food processor, grease the ramekins with Lucy Bee Coconut Oil and dust with the blitzed coconut sugar.
Whisk the egg whites in a bowl until stiff, then slowly add the remaining 20g of lucy Bee Coconut Sugar, whisking all the time until you have a stiff, glossy meringue.
Add the egg yolk, along with a pinch of Lucy Bee Himalayan Salt to the chocolate mixture and mix to combine.
Add 1/4 of the meringue mixture to the chocolate mixture and stir well, then carefully fold in the remaining meringue. Divide the mixture between the prepared ramekins then place on to the hot baking sheet.
Bake the soufflés for 15 minutes, until risen, remove from the oven and enjoy immediately – these will sink very quickly!