The Chocolate Bomb

Dear gods, if your a chocolate fiend, you will fall head over heels in love with this dessert.

PALEO, GLUTEN FREE & DAIRY FREE – There are few things better than the warm molten center of this chocolate bomb, paired with a cool dairy free ice-cream the combination is an orgy in your mouth. This is a great dessert if your having people over for dinner as they are individual portions and can be made prior to serving – all you have to do is pop them in the oven for a short 7 minutes & voilá!





  • 120g 85% dark chocolate
  • 4 tbs coconut oil(plus extra for ramekins)
  • 2 eggs
  • 1 tsp vanilla
  • pinch of sea salt
  • 1 tbs cocoa powder
  • 1 tbs coconut flour(plus extra to line ramekins)


  1. preheat the oven to 180 degrees celsius.
  2. Grease the ramekins with the coconut oil and line with coconut flour. This part is essential if you want to remove the chocolate bombs from the ramekins.
  3. In a heat proof bowl melt the dark chocolate with the coconut oil and leave to cool slightly.
  4. In a medium sized bowl whisk the eggs, vanilla & salt together. Beat for at lease 5 minutes until pale in colour and frothy.
  5. Add the melted chocolate and coconut oil to the egg mixture and stir to combine.
  6. Finally mix in the coconut flour and cocoa powder.
  7. Spoon about a tablespoon and a half of the mixture into each ramekin, smoothing out the tops with a wet spoon.
  8. Place in the oven for 7 minutes until the surface is fully cooked, when you press down in the center it should feel a little squidgy.
  9. Leave to stand for one minute and then invert them onto a plate.
  10. Sprinkle with a little cocoa powder and serve with berries of your choice.

That sensation in your pants? That’s an erection. You’re welcome.

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