VEGAN CHOCOLATE FONDANT WITH OAT MILK CARAMEL SAUCE
by Holly T.
April 05, 2023
3 MIN READ
Did someone say vegan chocolate fondant… with oat milk caramel sauce …for Easter?! 🍫🫕
You read that correctly! We have JUST the recipe you need to make the most delicious and indulgent ooey gooey Easter dessert from Feeding Speedy using Minor Figures Oat M*lk 💪
It’s full of warm chocolate, caramel and oozing with taste. Better yet, you can grab Minor Figures for 50% OFF on the GreenJinn app!
Why not head to the GreenJinn app and get your hands on Minor Figures to add to this recipe?
Keep reading for the ingredients and recipe below 👇
Takes 45 minutes, enough for 3
INGREDIENTS
120g plain flour
110g icing sugar
30g cocoa powder
Half a teaspoon baking powder
Half a teaspoon bicarbonate of soda
1 small banana
Minor Figures oat milk
Half a tablespoon apple cider vinegar
120g dark chocolate
Vanilla extract
Vegan butter
Dark brown sugar
110g icing sugar
30g cocoa powder
Half a teaspoon baking powder
Half a teaspoon bicarbonate of soda
1 small banana
Minor Figures oat milk
Half a tablespoon apple cider vinegar
120g dark chocolate
Vanilla extract
Vegan butter
Dark brown sugar
METHOD
1️⃣ For the chocolate fondants, preheat the oven to 180 C. Grease three individual 10 x 7.5cm (4 x 2in) ramekins with vegan butter and a light dusting of cocoa powder.
2️⃣ Sift the flour, icing sugar, cocoa powder, coffee, baking powder and bicarbonate of soda into a medium-sized bowl and mix to combine.
3️⃣ In a separate bowl, mash the banana, then add the milk, apple cider vinegar and vanilla extract. Add the wet ingredients to the dry and fold together.
4️⃣ Divide half the batter between ramekins, then carefully press a third of the chocolate chunks into the centre of each ramekin. Spoon the remaining batter over the chocolate chunks until they are completely hidden. You don’t want to overfill them as the sponge will rise in the ramekins.
5️⃣ Place the ramekins on a baking tray and place the tray in the centre of the oven. Bake for 20–25 minutes. Once baked, carefully run a knife around the edge of each ramekin to help loosen the sponge. Place a plate on top of each ramekin in turn, flip upside down, then lift off the ramekin.
6️⃣ For the oat milk caramel sauce, mix the 4 tablespoons oat milk, 8 tablespoons vegan butter and 200g dark brown sugar in a saucepan on a medium heat, stirring until bubbling and thickened. Remove from the heat, add a pinch of salt, a teaspoon of vanilla extract and mix well. Allow to cool slightly before serving.
7️⃣ Serve the fondants with a dusting of cocoa powder and a generous drizzle of oat milk caramel sauce.
2️⃣ Sift the flour, icing sugar, cocoa powder, coffee, baking powder and bicarbonate of soda into a medium-sized bowl and mix to combine.
3️⃣ In a separate bowl, mash the banana, then add the milk, apple cider vinegar and vanilla extract. Add the wet ingredients to the dry and fold together.
4️⃣ Divide half the batter between ramekins, then carefully press a third of the chocolate chunks into the centre of each ramekin. Spoon the remaining batter over the chocolate chunks until they are completely hidden. You don’t want to overfill them as the sponge will rise in the ramekins.
5️⃣ Place the ramekins on a baking tray and place the tray in the centre of the oven. Bake for 20–25 minutes. Once baked, carefully run a knife around the edge of each ramekin to help loosen the sponge. Place a plate on top of each ramekin in turn, flip upside down, then lift off the ramekin.
6️⃣ For the oat milk caramel sauce, mix the 4 tablespoons oat milk, 8 tablespoons vegan butter and 200g dark brown sugar in a saucepan on a medium heat, stirring until bubbling and thickened. Remove from the heat, add a pinch of salt, a teaspoon of vanilla extract and mix well. Allow to cool slightly before serving.
7️⃣ Serve the fondants with a dusting of cocoa powder and a generous drizzle of oat milk caramel sauce.