PALEO, GLUTEN FREE & DAIRY FREE
What you will need
120g 85% dark chocolate
4 tbs coconut oil(plus extra for ramekins)
1 tsp vanilla
pinch of salt
1 tbs cocoa powder
1 tbs coconut flour(plus extra to line ramekins)
Grease the ramekins with the coconut oil and line with coconut flour. This part is essential if you want to remove the chocolate bombs from the ramekins.
In a heat proof bowl melt the dark chocolate with the coconut oil and leave to cool slightly.
In a medium sized bowl whisk the eggs, vanilla & salt together. Beat for at lease 5 minutes until pale in colour and frothy.
Add the melted chocolate and coconut oil to the egg mixture and stir to combine.
Finally mix in the coconut flour and cocoa powder.
Spoon about a tablespoon and a half of the mixture into each ramekin, smoothing out the tops with a wet spoon.
Place in the oven for 7 minutes until the surface is fully cooked, when you press down in the centre it should feel a little squidgy.
Leave to stand for one minute and then invert them onto a plate.
Sprinkle with a little cocoa powder and serve with berries of your choice.