Vegan, Dairy Free

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

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

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 butter

For the filling:

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

Toppings:

• Coyo Black Forest Ice Cream

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