Dark Chocolate & Raspberry Fondants
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1.7 oz self-raising flour
- 1 heaped tablespoon cacao powder
- 1.4 oz coconut sugar
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- 2 squares dark chocolate
- 3.5 oz raspberries
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Preparation
Step 1
Preheat oven to 220°C / 190°C fan / 420°F
Step 2
Line 2 small ramekins with melted coconut oil (note: this coconut oil is in addition to the 2 tablespoons used for the fondants).
Step 3
In a large bowl, whisk together the flour, cacao powder and coconut sugar. Once there are no lumps, mix through the melted coconut oil and almond milk.
Step 4
Spoon the mixture into the ramekins.
Step 5
Place 1 piece of dark chocolate and 1 raspberry on top of the mixture in each ramekin; push down using your finger until they reach the centre. Smooth over the top of the mixture to cover the chocolate.
Step 6
Place the fondants in the preheated oven for 15 minutes, or until well risen and set on the outside.
Step 7
Once cooked, remove from the oven, and while they're still hot, turn them over and flip out onto individual plates.
Step 8
Serve immediately, while the inside is gooey, with some fresh raspberries on the side.
Step 9
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