Vegan Chocolate Fondant with Black Forest Ice Cream

Vegan, Dairy Free

Serves: 3-4 depending on size of ramekins.
Cook time: 15 mins

chocolate fondant

I am yet to find someone who doesn’t love a decadent chocolate fondant. Warm oozy chocolate from the centre of a cake, I mean how could you not love them? These chocolate fondants are also topped with vegan black forest ice cream, a match made in heaven. So go on, spoil your loved ones this Easter holiday with this drool-worthy chocolate fondant recipe.

Ingredients:

For the dry Ingredients:

115g plain flour
½ cup of coconut sugar
1½ tsp baking powder
¼ tsp salt
2 large tbsp OWN cacao powder

chocolate fondant ingredients

For the wet ingredients:

115ml Pure Harvest Almond Milk Unsweetened
½ tsp Bragg apple cider vinegar
½ tsp Chefs Choice vanilla extract
2 tbsp apple sauce (egg replacement)
60g vegan margarine

For the filling:

100g organic dark Loving Earth chocolate, broken into cubes
¼ tsp OWN Himalayan salt

Toppings:

Coyo Black Forrest Ice Cream

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Method

Preheat the oven to 180°C and grease 3 or 4 small ramekins with butter or oil.
Place all of the wet ingredients in a small saucepan, then place over a low heat and stir until melted and combined.
Add the dry ingredients to a mixing bowl and combine well, then pour the wet ingredients into the dry and stir until just combined.
Fill each of the pudding tins half way up with the mixture, and then place 4 squares of chocolate in the middle of the the mixture. Cover with the rest of the mixture, and then give each tin a tap on the surface to level them out.
Place on a baking tray, then into the oven for 10 minutes ensuring you don’t over cook them.
Serve fresh from the oven with a scoop of Coyo Black Forrest Ice Cream and fresh berries.

Recipe by: Maddie Bingham
Insta: maddie_bingham

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