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Preheat oven to 375 degrees F.
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Lightly grease 2 ramekins with coconut oil and dust with cocoa powder. Set on a baking sheet and set aside.
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Put the chocolate and 2 tablespoons coconut oil in a microwave safe bowl and microwave in 15 second intervals until chocolate is melted, stirring each time.
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Let the chocolate mixture cool to the touch and whisk in the vanilla, coconut milk, honey, and egg yolks.
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Put the egg whites in a mixing bowl with the salt and cream of tartar. Beat with a hand or stand mixer until you have stiff peaks.
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Using a spatula, carefully fold the egg whites into the chocolate mixture. When they are just incorporated, divide the mixture between the ramekins.
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Bake for 14-15 minutes until the souffles are set up in the middle. Take out of the oven and serve with whipped cream and berries if desired