It must be the colder weather.
I’m craving spicy in everything from cheese stuffed Anaheim peppers to fruit smoothies kicked off with ginger and cayenne. (Seriously, you have to try this mixture of ingredients in the blender – fresh pineapple, oranges, lemons, coconut oil, honey, ice, fresh ginger and cayenne pepper. Yum!!!!)
So you won’t find it hard to believe me when I tell you I made Mexican chocolate in two different forms two nights in a row. I hardly make anything twice in a row, so this was really something for me!
The idea started off with the leftover roasted yam in the refrigerator. It was so sweet and gooey I just had to add cocoa to it. And, with autumn in the air, there’s absolutely no reason why I shouldn’t put cinnamon and some heat in it, too.
Hello, again, cayenne pepper!
These delightful souffles are grain and gluten free, have no refined sugar, and are easily dairy free as well… if you leave off the whipped cream and use the alternative milk, of course.
- 2 c. cooked yam or sweet potato, preferably, not the starchy ones.
- 8 egg yolks
- 1/2 c. honey
- 1 T. vanilla
- 1 t. sea salt
- 1 1/2 t. cinnamon
- 1/2 t. cayenne pepper
- 3 T. coconut flour
- 1 c. cocoa powder
- 2 c. milk (cow, almond, any kind will do.)
Heat oven to 350 degrees.
Pour all of the above ingredients into a blender or food processor and blend until smooth. Pour into a bowl.
- 8 egg whites
- 1/2 t. cream of tartar
…and beat until stiff peaks form. Fold into the chocolate mixture. Spoon mixture into 10-12 mugs (depends on the size of your mugs) filling just until 2/3 full.
Turn oven down to 325 degrees and bake souffles for 25 minutes.
Cinnamon Maple Whipped Cream
- 1 c. whipping cream
- 2 T. maple syrup
- 1/4 t. cinnamon
Whip until desired consistency, or pour into a cream whipper.
I chose to bake these in mugs because warm mugs are just cozy and their easy and you don’t even have to grease them. AND, they leave the perfect amount of room on the top for all the whipped cream you could want. Well, maybe…