4 tbsp granulated sugar
1 tbsp gluten free flour
1 1/2 tbsp Dutch process cocoa
2 tbsp chocolate almond milk
1/4 tsp vanilla
1 large egg white
Coconut Oil

Preheat the oven to 350 degrees. Coat four 4oz ramekins with coconut oil. Sprinkle each with a little granulated sugar.

Combine 2 tbsp granulated sugar, flour, cocoa and almond milk in a small sauce pan. Heat over medium stirring until smooth. Cool. Stir in vanilla. Transfer to a glass mixing bowl.

Place egg white in bowl of mixer and whip at high speed until soft peaks form. Add in 2 tbsp granulated sugar slowly. Beat until stiff peaks form. Gently stir in a fourth of the egg white mixture into the chocolate mixture. Fold in the rest of the egg mixture. Spoon mixture into the four small ramekins. Sharply tap them to make them level. At this point, you can refrigerate until you are ready or bake on a cookie sheet for 15 minutes or until set. Sprinkle with powdered sugar.