Salted Caramel Fondant

Since discovering how to make an eggless chocolate fondant, I’ve been pretty obsessed! These take a little bit of time to make as you need to set the gooey middle before placing it inside, but the actual recipe is super simple and the result is just as indulgent as the real thing! I love to serve them up with some dairy free ice cream (booja booja is my favourite) or you could whiz up a frozen banana with a bit of vanilla powder and some maple for a really quick and cheap ice cream alternative.

Makes 6

ingredients

Salted Caramel Middle

  • 2 tablespoons (50g) coconut oil
  • 1/3 cup (90g) Cashew Butter
  • 1/2 cup (100ml) maple syrup
  • A generous pinch of himalayan salt

Chocolate Fondant

  • 1/3 cup (85g) cashew butter
  • full 1/2 cup (50g) cacao powder
  • 1 1/4 cup (120g) ground almonds
  • 1 big tablespoon (30g) coconut oil
  • full 1/4 cup (30g) coconut sugar
  • 1/2 cup + 2 tablespoons (145ml) almond milk
  • full 1/4 cup (35g) buckwheat flour
  • 1 cup (200ml) maple syrup
  • Pinch of salt
time
Clock
1 hour 5 minutes
prep:
20 minutes + 20 minutes setting time
cook:
25 minutes
level
3
Medium
method
  • Preheat the oven to 180 degrees and grease a silicone muffin tray with coconut oil.

  • Add all of the salted caramel 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. Serve with ice cream or a spoonful of CoYo!

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