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Brand, Recipes
In celebration of National Chocolate Soufflé Day, we’ve teamed up with our friend Amie to bring you these gorgeously gooey Coffee Chocolate Soufflés.

These decadent little pots of joy are not only delicious, but easy to make and the perfect treat for any occasion.

soufflés
Amie’s recipe replaces traditional butter and sugar ingredients with coconut based alternatives as she prefers to use the least processed ingredients. Our All Day Americano works well in this recipe as the chocolate notes in the coffee complement the chocolate base of the soufflés beautifully.

This recipe takes about 15 minutes to prep, 15 minutes to cook and serves two.

Ingredients

2 tbsp. coconut oil (solid) + extra for greasing ramekins
1 tbsp. hot (not boiling) water
½ tsp. Percol All Day Americano instant coffee
55g dark chocolate
Pinch salt
1 large egg
30g coconut sugar + extra for dusting

Method

  1. Pre-heat your oven to 200 °C.
  2. Grease two ramekins with coconut oil and dust with a little bit of coconut sugar.
  3. Mix the water and coffee until granules have fully dissolved and leave to one side.
  4. Melt the coconut oil and chocolate in a bowl over some boiling water, then take off the heat.
  5. Next, whisk the egg yolk into the melted chocolate and coconut oil mixture and add 1/3 of the coconut sugar along with the coffee and set aside.
  6. In a separate bowl beat the egg white until it forms stiff peaks.
  7. Add remaining coconut sugar to the chocolate mixture and fold it into the egg white. 
  8. Evenly distribute the mixture between two ramekins and pop in the oven straight away to bake for 15 minutes or until they have risen by around 2cm.
  9. Take out and serve immediately, before your soufflé even thinks about sinking. We’d serve it with frozen coconut yoghurt but you could also add cream, ice cream, or anything else that takes your fancy.
Enjoy and share your pics with us on Facebook, Instagram and Twitter!
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Coffee Tips
Cosy weather calls for cosy cuppas. Why to go to a cafe to make this seasonal favourite when you can make it in your very own home? Our Pumpkin Spice Latte recipe combines real pumpkin, our favourite spices, coffee and milk to make one mighty fine afternoon delight.

First thing’s first. Make the Pumpkin Spice Mix by combining the spices in a little jar. This will make enough for a few rounds of lattes, so make sure the lid is on tight and store with your other spices.

Pumpkin Spice Mix (we used BART’s spices)

3 tablespoons of ground cinnamon
2 teaspoons of ground ginger
2 teaspoons of ground nutmeg
1½ teaspoons of ground cloves

Next up, make your pumpkin puree.

Peel, chop and steam a small pumpkin until soft. Set aside a portion and mash it through a sieve until you have two tablespoons of finely pureed pumpkin. Any leftovers can be added in to your dinner or lunch prep – waste not, want not.

Make your latte and serve!

Combine two cups of milk, two tablespoons of pumpkin puree and two teaspoons of sugar in a saucepan and stir until hot, but not boiling. Remove from heat, add a teaspoon of the pre-made pumpkin spice mix, a few drops of vanilla extract and two shots of Ethiopia Espresso. Give the saucepan a good stir.

Pour through a strainer in to two large mugs and top with whipped cream, a sprinkle of pumpkin spice and garnish with a cinnamon stick. It tastes as good as it smells, trust us. Enjoy!

Tips:
If you don’t have a Nespresso machine, you can also substitute the espresso shots with half a cup of freshly brewed ground or instant coffee.
Milk can be replaced with nut milk or oat milk, which add another layer of flavour too.
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