Flourless Souffléd Chocolate Cupcakes with Salted Chocolate Ganache (Clean)

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Souffléd stuff is awesome – except for souffléd omelets. Don’t try souffléd omelets (I speak from experience). Souffléd cupcakes though? YES. You need these in your life.

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And not just any souffléd cupcake, but one with a salted chocolate ganache.

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Okay – so why are souffléd foods so incredible? Because they’re fluffy as hell, but not in an angel cupcake way. I mean that they’re just so delicate and light, especially since they’re flourless. Then, you’ve got this gorgeous chocolate ganache that, if chilled, will set into this glossy layer. Or, you could just eat them straight away and let the chocolate do this:

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*Insert heart-eyes emoji here*

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Flourless Souffléd Chocolate Cupcakes with Salted Chocolate Ganache

Adapted from The Iron You

Ingredients

For the cupcakes

  • 1 1/2 (21g) tablespoons coconut oil
  • 85g 70% dark chocolate, chopped
  • 3 large eggs, separated
  • 1/2 cup (75g) coconut sugar, divided
  • 1 tablespoon instant espresso powder*
  • Pinch of sea salt
  • 1/2 tablespoon pure vanilla extract

For the ganache

  • 1/2 cup (120ml) milk of choice
  • 1/2 (7g) tablespoon coconut oil
  • 100g dark chocolate, roughly chopped
  • Fleur de sel or fine sea salt

*The espresso powder gives the cupcakes a stronger, more mocha flavor. You can replace this with cocoa powder as well

Method

  1. For the cupcakes, preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. Combine the coconut oil and dark chocolate in a bowl over a pot of simmering water and still until the chocolate has completely melted**
  3. In a separate bowl, beat together the egg yolks and 1/4 cup of coconut sugar until thick and the sugar has dissolved. Add the espresso powder and salt and beat for another minute. Add the vanilla extract and melted chocolate mixture and beat for another minute.
  4. In another large bowl, beat the egg whites and a pinch of salt at medium-high speed until foamy. Add in the remaining 1/4 cup of the sugar and beat at high speed until stiff peaks form (about 5 minutes)
  5. Use a spatula or a whisk to gently fold the egg whites into the chocolate mixture in 3 batches
  6. Pour the mixture into a lined muffin tin and bake for 20 minutes. Allow to cool
  7. For the ganache, put the chopped chocolate into a bowl. Bring the milk and coconut oil to a boil in a small saucepan and pour over the chopped chocolate. Let the chocolate sit for a few minutes before stirring together until smooth. Let cool for at least 15 minutes
  8. While the ganache is still warm, spoon it over the top of each cupcake and sprinkle with sea salt

**You can also do this step in the microwave, heating it at 20-second intervals and stirring at each interval until melted

 

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Creamy White Coffee Hazelnut Oatmeal (Clean)

As the days grow short and nights grow long

As the wind blows ice and not summer breeze

As the lakes crystalizes over and force the ducks to flee (where do ducks go?)

I have one recipe that will overcome your winter blues.

One single recipe that will warm you from the inside out.

Oatmeal.

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Oatmeal so creamy, it begins to take on a thick texture that makes you want to shovel spoonfuls of the steaming hot stuff in your mouth. Full of soft, textured oats and paired with the luscious flavors of white coffee and hazelnut, with a hint of sweetness from a bit of mashed banana. To top it off, with the aromatic white coffee scents, you won’t be able to resist eating the oatmeal straight from the saucepan while it’s still bubbling away, reducing the liquids until they’re thick and creamy . It’s the most comforting thing in the world.

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You know how hot chocolate is super comforting when it’s cold out? Yeah, this recipe does the same. I swear, if you make this once – just once – you’ll start craving oatmeal instead of hot chocolate when the coldest days start rolling in.

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And for those in the Southern Hemisphere – try it! This is an oatmeal recipe that I have year-round. Sure, I make this more often in the winter time, but trust me, this recipe is good enough to be made in the summer as well.

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Well? What are you waiting for? Go and seek comfort in food!

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Notes: This recipe can easily be doubled/tripled/quadrupled

Creamy White Coffee Hazelnut Oatmeal

Makes 1 serving

Ingredients

  • 1 cup milk of choice
  • 1/2 cup old-fashioned oats
  • 2-3 tablespoon white coffee hazelnut powder (to taste, *see bottom of post)
  • 1/2 teaspoon salt
  • 1 ripe banana
  • Raspberries, hazelnuts, and cacao nibs (optional, for topping)

Method

  1. In a medium saucepan, heat the milk and oats over high heat, until the milk begins to boil, then turn the heat down to medium
  2. Stir in the white coffee hazelnut powder and salt
  3. While the oats continue to cook, mash up half the banana, saving the rest of it for topping
  4. Stir the mashed banana into the oats and continue cooking until the oatmeal has thickened to your desired consistency, approx. 5 min
  5. Transfer into bowl (or just eat out of the saucepan) and top with desired toppings. Serve immediately.

*If you want to experiment with other coffee powders, feel free to do so, but this is what I mean by white coffee hazelnut powder:

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Mocha Chocolate Granola (Clean)

~ Aromatic mocha chocolate granola – Easy, crunchy, and healthier granola with melt-in-your mouth chocolate chips and a hint of mocha ~

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Let’s say you were checking out my recipe index, and you demanded, “Pick one oat recipe to eat for the rest of your life.”

I’d point at this one without question.

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By the way, excuse all the weird angles with these photos. I was playing around with angles and it wasn’t until I finished editing them all that I realized that less than half of them are straight.

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Anyways, let’s talk granola. Granola is one of my favorite things to make, since I get to make up the recipe as I go. They’re so insanely diverse and customizable, and they taste so good. I always have at least two different types of granola in my kitchen. Some of them are much better than others. Those are the ones I post.

Such as this one.

It usually takes me the first bite to determine whether the granola is good or not, but I fell in love with this recipe from the moment the batch came out of the oven. It was the aroma of mocha/coffee that got me. Then I stirred in the chocolate chips when the granola was barely warm. The temperature was perfect, as the chocolate chips warmed, but didn’t melt, and then cooled down with the rest of the granola. This resulted in chocolate chips that weren’t messy and melty, they could still hold their shape, and most importantly, they literally melt in your mouth.

And obviously, alongside the chocolate, there’s the hint of unsweetened coffee, which isn’t noticeably bitter, and pairs perfectly with the sweetness of the chocolate.

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I know that this is a ‘clean’ recipe, so there isn’t supposed to be any white or brown sugar. This recipe does call for brown sugar, though you could substitute a liquid sweetener of choice if you wish, so it’s not mandatory. However, I do suggest using brown sugar in this particular recipe, because it caramelizes beautifully and the flavor just works better with the mocha and chocolate and almonds.

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Mocha Chocolate Granola

Ingredients

  • 1 1/2 cups old fashioned oats
  • 1/2 cup roughly chopped almonds
  • 1 tablespoon ground flax seeds
  • 2 tablespoons brown sugar (or honey, though brown sugar is recommended)
  • 1 tablespoon instant coffee powder or espresso powder
  • 1/2 tsp salt
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 1 egg white, whisked lightly until foamy
  • 1/3-1/2 cup dark chocolate chips

Method

  1. Preheat oven to 160 degrees Celsius, or 325 degrees Fahrenheit
  2. In a medium mixing bowl, stir together oats, almonds, flax seeds, brown sugar, coffee/espresso powder, and salt
  3. Stir in the olive oil, vanilla extract, and egg white, until fully combined
  4. Transfer the mixture onto a baking sheet lined with parchment paper and bake for 20-30 minutes, until the surface is golden brown
  5. Remove from oven and allow to cool for approximately 10 minutes before stirring in chocolate chips, and then allowing to cool fully before breaking into pieces. Store at room temperature in an airtight container.

Black Forest Baked Oatmeal (Clean)

~ Black forest baked oatmeal. A healthy, dessert-like breakfast oatmeal, with cocoa, cherries, and cream. ~

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Black forest is one of my ultimate favorite flavor combinations. Thus far, I’ve posted three black forest recipes. There’s black forest pancakes, black forest cupcakes, and black forest nice cream. All of the black forest recipes have been healthy ones, and this one is no exception.

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Although they are both forms of “oatmeal”, baked oatmeal and regularly cooked oatmeal have quite different textures. Cooked oatmeal is generally creamy, while baked oatmeal has a cake-like texture. I usually prefer regular oatmeal on weekdays, as they’re much quicker, but every other weekend or so, I’ll treat myself to baked oatmeal.

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Black Forest Baked Oatmeal

Makes 1 serving

Ingredient

  • 1/2 cup old-fashioned oats
  • 1/4 tsp baking powder
  • 1 tbsp cacao powder
  • 1/2 tsp espresso powder/instant coffee granules
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • 2 tbsp maple syrup/honey, or 1 tsp powdered stevia
  • 1/4 cup sweet, dark cherries, pitted and chopped (about 4 cherries)
  • 1/4 cup milk of choice
  • Whipped cream/whipped coconut cream, to top
  • Cherries, to top

Method

  1. Preheat oven to 175 degrees Celsius, or 350 degrees Fahrenheit
  2. In a small bowl*, stir together the oats, baking powder, cacao powder, espresso/coffee powder, and salt
  3. Stir in the vanilla extract, sweetener, and chopped cherries
  4. Stir in the 1/4 cup of milk
  5. Transfer the mixture into a greased ramekin or ovenproof dish and bake for 16-18 minutes, until the top is baked
  6. Remove from oven and top with cream and cherries