How to make
Separate the egg whites from the yolks.
Beat the yolks into a fluffy cream.
Separately mash the bananas and dates. Add coconut oil, pre-melted chocolate, cocoa, rum essence, soda and almond flour to them. Mix with the beaten egg yolks.
Finally, beat the egg whites until they foam up and add them to the mixture.
Stir with a spatula and pour the mixture into a large souffle tin or several smaller ones.
Bake the souffle in a preheated oven at 390°F (200 degrees) for about 20 minutes.
Serve the dietary chocolate souffle warm with vanilla ice cream, a topping or something else.
