Peanut Butter Chocolate Dessert

Peanut Butter Chocolate Dessert is easier to make than you might think. And it is definitely a special occasion treat!

Peanut Butter Chocolate Dessert
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  • 12 tablespoons almond flour, to dust ramekins
  • 1/3 cup lightly salted peanut butter, with no added sugar
  • 2 tablespoons extra virgin coconut oil
  • 7 tablespoons coconut “cream”, see notes below
  • 4 organic egg yolks
  • 8 organic egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 cup coconut sugar
  • 1/3 cup chocolate chips
  • 2 tablespoons cacao powder
  • 1 tablespoon pure vanilla extract


  1. Preheat oven to 350 degrees. Lightly oil the bottom and sides of six 1-cup ramekins and dust with almond flour.
  2. In a small saucepan over very low heat, melt the peanut butter with the coconut oil, stirring occasionally, until smooth. Stir in 4 tablespoons of the coconut “cream.” Set peanut butter mixture aside to cool.
  3. Whisk the egg yolks into the cooled peanut butter mixture until smooth. In a very large bowl, add the egg whites and cream of tartar; use a handheld mixer set at medium speed to beat the egg whites until stiff peaks form. Keeping the mixer on, slowly add in the coconut sugar a tablespoon at a time.
  4. Using a large rubber spatula, gently stir in one-fourth of the beaten egg whites into the peanut butter mixture to lighten it. Then fold the peanut butter mixture into the beaten egg whites, one-fourth a time, until well blended. Divide the mixture among the prepared ramekins, filling them about three-fourths full. Set the ramekins on a large baking sheet and transfer to the preheated oven. Bake until souffles rise and are ever so slightly browned on top, about 15 to 17 minutes.
  5. While the souffles are baking, add the chocolate chips, cacao powder, vanilla extract and remaining 3 tablespoons of coconut “cream” to a small saucepan and heat over very low heat, stirring, until mixture is smooth.
  6. Remove the souffles from the oven and carefully poke a hole in the center of each one. Drizzle the chocolate sauce into the middle of each souffle and serve at once.

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Coconut “Cream” is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. Also, for what it is worth, I always seem to have the easiest time getting the cream from Thai Kitchen brand.

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