Gooey Mocha Fondant
If you like these coffee caramel fondants why not try some of our other ones? This delicious Peanut Butter Fondant or how about our Mint Chocolate Fondant?I definitely want to see your pictures of these heavenly desserts so don't forget to tag me #LiviasKitchen
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
- 35g coconut oil (2 tbsp),70g cashew butter (1/4 cup),100g maple syrup (1/3 cup),5 tsp instant coffee powder,A pinch of salt
- 30g coconut oil (2 tbsp),85g cashew butter (1/3 cup),155g coconut milk (1/2 cup + 2 tbsp),3 tbsp instant coffee powder,310g maple syrup (1 cup),150g ground almonds (1 ½ cup),25g cacao powder (1/4 cup),30g coconut sugar (1/4 cup),70g buckwheat flour (1/2 cup),A pinch of salt
Makes 12 fondants.
Preheat your oven to 180 degrees Celsius.
For the caramel: heat up the coconut oil, cashew butter, maple syrup, instant coffee powder and salt on a medium heat, stirring constantly. Bring it up to a boil and whisk it all together. Pour it into a shallow mould and put it into the freezer to firm up while you make your mocha cake batter.
Heat up the coconut oil, coconut milk, cashew butter and instant coffee powder on the stove. Whisk until everything’s combined, take it off the heat and add the maple syrup.
Combine the ground almonds, cacao powder, coconut sugar, buckwheat flour and salt. Add the wet ingredients to the dry and mix.
Grease a muffin tray with coconut oil and fill your moulds 2/3 full. Get your coffee caramel from the freezer (it should be set by now) and roll it into 12 balls. Gently place your coffee caramel balls in each fondant and cover them with the rest of your mocha batter.
Bake for 20 minutes. Once they’re out of the oven leave them to cool for 5-10 minutes then gently take them out of the moulds and serve while warm.