Mint chocolate fondant
This gluten free mint chocolate fondant recipe is the dream. Nothing beats a rich, fudgy chocolatey sponge with a hot melt in the middle minty cream. This is the perfect festive treat to share with family or friends (if you don't eat them all yourself). It's also the perfect dinner party pudding to wow your guests while making them extremely jealous of your baking skills! We love this with an extra drizzle of chocolate sauce and a spoonful of dairy free ice cream if we are really going for it. If you really feel like going all out, why not make an assortment of fondants? We love this peanut butter fondant and this rich chocolatey one, they are so decadent and people will never know the difference!
More similar recipes?
If you like this, try our chocolate minty cream kisses recipe.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes + 10 minutes cooling time
- 85g cashew butter (1/3 cup),50g cacao powder (1/2 cup),120g ground almonds (1 ¼),30g coconut oil (1 Tbsp),30g coconut sugar (1/4 cup),145ml almond milk (1/2 cup + 2 Tbsp),35g buckwheat flour (1/4 cup),200ml maple syrup (1 cup),Pinch of sea salt
- 40g coconut oil (1 big Tbsp),85g cashew butter (2/3 cup),80ml maple syrup (1/3 cup + 1 Tbsp),35g cacao powder (1/4 cup),50ml almond milk (1/4 cup),5 drops of peppermint oil,Generous pinch of sea salt
Preheat the oven to 180 degrees and grease a silicone muffin tray with coconut oil.
Add all of the fondant middle ingredients to a pan over a low heat and stir until the mix is smooth and glossy. Pour into a shallow dish and place into the freezer to firm up.
Whilst the middle sets, add all of the cake ingredients to a big bowl and mix well. Spoon the mix into the muffin holes so that each is roughly half full.
Remove the middle from the freezer - if it has firmed up to a malleable (truffle like) mix, spoon out and roll into 6 rough balls.
Place a ball into the middle of each muffin hole, being careful not to push it right to the bottom. Top them off with the rest of the mix and place into the oven to bake for 25 minutes.
Leave to cool for at least 10 minutes in the tray and then carefully push out whilst still warm.