If you’re looking for a vegan chocolate dessert recipe that will rock your taste buds. This is it. Tasty, healthy and the ingredients are not quite what you think they may be. Read on and marvel.
Chocolate fondant is one of my all time favorite desserts. The other night the craving struck and I resolved to make my own. Since I’m trying to cut out eggs and dairy as much as possible I tried to find a vegan chocolate fondant recipe on the inter-google-webs. No such luck.
So here is my own
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‘modified’ vegan chocolate fondant dessert recipe. It worked out a charm, even if I have to say so myself. Psst… can you hear me patting my own back?
Ingredients for 2 portions:
- 1 Big or 1.5 small ripe bananas, blended smooth
- Half medium avocado, blended smooth
- 2 Teaspoons Organic Cacao, for dusting
- 1 Slab 88% Dark Honest Chocolate
- 60g Organic Brown Sugar
- 50g Plain Flour
- Hand full of sliced Almonds
Heat the oven to 200 degrees.
Prepare 2 large ramekins with coconut oil, about 7.5cm in diameter and dust liberally with the cacao.
Slowly melt the chocolate over a double boiler, taking care not to burn it. When melted, take of heat and stir in the blended avocado. Stir until smooth.
Use a mortar and pestle to grind the sugar till fine, almost like caster sugar. Then use an electric mixer to mix the sugar and banana well. Add the chocolate mixture and beat some more. Sift the flour onto the mixture and fold in carefully.
Divide the batter between the 2 ramekins and bake for ±14 minutes.
While baking, heat a heavy bottom pan and ‘fry’ (without oil) the sliced almonds till golden brown.
When done, turn the chocolate fondant out on to warmed plates and sprinkle over the almond.
If you like you can serve this vegan chocolate fondant dessert with vegan banana ice cream. Double the pleasure. Half the guilt.