I’m perhaps still running on Bake Off fever from a few weeks ago, but I’m definitely feeling the the need to make comforting desserts. This fondant recipe uses a filling to create a gooey centre rather than being a “true” fondant that keeps the centre unset. Both are delicious, but this version allows you to be creative with what goes into the filling. Whilst best eaten fresh, these little fondants freeze surprisingly well. Allow to defrost and then microwave for a few seconds, or pop in a warm oven for ten minutes and you’ll have a hot, gooey and delicious dessert.
Coconut butter and cacao jam can be purchased from Coconut Merchant, and I’ve given the option of using Rebel Kitchen or Percol for your liquid, depending on whether you fancy a double chocolate or mocha flavour fondant.
- 115g flour
- 3 tbsp cacao
- 100g sugar
- 1½ tsp baking powder
- Pinch of salt
- 115ml chocolate or coffee flavoured milk (I used Rebel Kitchen and Percol's flat white)
- ½ tsp apple cider vinegar
- 50g coconut butter
- 1 tsp psyllium husk (or 1 tbsp chia seeds for the egg replacement)
- Cacao coconut jam, slightly softened
- Preheat the oven to . Grease a 6 cupcake tin. I find silicone tins work well here as they’re steep sided and easy to remove the fondants from. You may need to line a metal tin.
- Mix together the dry ingredients in a bowl.
- Melt the coconut butter with the other wet ingredients in a pan over a low heat. Make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined -the mix will be quite thick here.
- Add a heaped tablespoon worth of mix into each cupcake mould. Then, press in a teaspoon of coconut jam into the centre, and cover with another tablespoon of the mix.
- Bake for 12 minutes. Allow to cool for a few minutes in the tin over a cooling rack before you remove the fondants. Serve immediately.