Coconut Carrot Soufflé

A delicious personal-sized side dish or grab-and-go snack.  These petite soufflés have all the flavor of carrot cake with the texture of a light baked custard.  With no added sugar it’s decadence with none of the guilt!

Coconut Carrot Soufflé (adapted from here)

• 1 lb. carrots, cut into chunks
• 2 cups 100% carrot juice
• 1/4 cup coconut butter
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cloves
• 2 eggs
• 1/2 tsp. ground vanilla
• pinch of Himalayan salt
• 1 1/2 tsp. unsweetened shredded coconut

Preheat oven to 350F.  Line six muffin cups or custard cups (placed on a baking sheet) with foil cupcake liners.  Place the carrots and carrot juice in a pot and bring to a simmer.  Cover partially and cook until the carrots are very tender.  Remove the lid and bring to a boil.  Cook until all of the carrot juice has been absorbed and evaporated.  Add the carrots and all the other ingredients except for the shredded coconut to a food processor or blender and process until smooth.  Divide the batter equally between the six cups.  Sprinkle the shredded coconut on the tops of the carrot batter.  Bake for 30 minutes, until slightly browned and a toothpick inserted in the center comes out clean.  Allow to cool slightly and then remove the foil liner.  Enjoy hot or cold.  Reheats easily in the microwave.

Enjoy!