Chocolate cravings are the hardest to resist, especially during the elimination phase of the Autoimmune Protocol (AIP). And that’s why I designed the recipe for these cacao free chocolate soufflé cookies, chocolaty shortbread shells filled with a smooth and luscious cream that replaces a typical chocolate filling with three healthy ingredients which you’ll discover below in the recipe card.
Why Cacao Free?
If you follow my Instagram Stories, you might remember that I created this recipe one night when I was craving a scrumptious chocolate treat. I could have fixed this with a bite of 100% dark chocolate (my favorite healthy option), but I also wanted to create something that anybody could enjoy!
And because cacao (a seed) is not allowed during the elimination phase of the AIP, I wanted to come up with a fun option that everybody could enjoy, regardless of their food restrictions.
I had already created recipes for cacao free AIP Chocolate (the same that you find sprinkled on top of the AIP Tiramisu included in my “AIP Italian Cookbook“), as well as cacao free hot chocolate… Now baking some cacao free Chocolate Soufflé Cookies sounded like a great challenge 🙂
One of my biggest sources of inspiration for developing healthy recipes is to think about the confections I used to love as a kid and then roll up my sleeves to “healthify” them. This time the inspiration for these AIP cacao free “chocolate” soufflé cookies came from a traditional Italian breakfast pastry called Grisbí (Google them, they are so beautiful!!).
But, while these melt-in-your-mouth chocolate bombs which people eat for a mouthwatering afternoon pick-me-up, aren’t very nutritious, my healthy version of the originals is, as always, free from gluten, dairy, grains, paleo and compliant to the AIP.
I hope you enjoy baking these cute cacao free Chocolate Soufflé Cookies and that, whether you are on the AIP or not, they do help fix your chocolate craving with a healthy alternative.
Cacao Free Chocolate Soufflé Cookies (AIP, Paleo, Gluten & Dairy Free)
For the Pastry Shells:
- 70 gr Arrowroot Flour
- 50 gr Cassava Flour
- 30 gr Tigernut Flour
- 50 gr Coconut Oil
- 50 gr Coconut Milk
- 20 gr Carob Powder OR (10 gr Carob + 10 gr Cacao Powder if NOT on the AIP)
- 1 tbsp Date Syrup
- 1 tsp Vanilla Extract
- 1 tbsp Rum (the alcohol will evaporate while baking)
For the Filling:
- 30 gr Dried Prunes
- 1 tbsp Date Syrup
- 2 tbsp Coconut Milk
- * 5 gr 99% Dark Chocolate (avoid if on the AIP)
If you want to fill your cookies with a more traditional chocolaty cream, use the recipe for my AIP Nutella instead.
*For Dusting (optional)
1. Preheat the oven to 350 F.
2. Start by preparing the filling mixing all ingredients in a food processor or a grinder until creamy.
3. To prepare the pastry shell, combine all the dry ingredients in a mixing bowl, mix well and add in the wet ingredients.
4. Knead the dough with your hands until smooth.
5. Roll down the dough with a rolling pin over a sheet of parchment paper until ¼ of inch thick.
6. Using a cookie cutter, cut the dough in circles and divide into two separate portions. Using your index finger, glaze half of the circles with date syrup; place 1/2 tsp of filling in the middle and cover them with the remaining circles of dough.
7. Press down the edges of each cacao free chocolate soufflé cookies with your fingers so that they stick together, and bake for 15 minutes. Depending on your oven this might take a little bit longer so make sure you keep an eye on them.
8. Let cool and enjoy 🙂
If you loved this recipe, make sure to share it with your friends through Facebook and pin it to your Pinterest boards so that you can easily find it.
Have fun baking these cacao free chocolate soufflé cookies and don’t let a chocolate craving compromise the hard work you have done on your health food journey. As you can see from this recipe, the alternatives to replace confection chocolate are many! And you are going to love them 🙂
Lots of love from Italy!