Preheat the dry cooker to 180°C (360°F).
Puree the apricots in a blender.
Make a ravioli with olive oil and rice flour.
Remove from the heat and add the egg yolks, incorporating everything quickly.
Mix the rose water with the coconut sugar and blend into the main mixture. Stir in everything homogeneously.
Beat the egg whites with a pinch of salt.
When the main mixture has cooled, incorporate the beaten egg whites, folding them with a movement from bottom to top and repeating the operation until obtaining a homogeneous mixture.
Do not beat: the air will be lost and the soufflé will not rise.
Grease the moulds with olive oil and add almonds and coconut flakes (optional).
Pour the Soufflé mixture into the ramekins and place them in the oven for 20-30 minutes, depending on how quickly they curl.
Once they are ready, quickly but carefully remove them from the oven.