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Healthy Thermomix Recipes Chocolate Fondant

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Recently, while scrolling through my Facebook feed for the 5,000th time that day, I came across a video on a popular chocolate brands page of an oozing chocolate cake and I knew I had to finally release my dairy/grain free chocolate fondant recipe!

That same week I was nominated for an Ausmumpreneur award and decided to put myself up for the ‘Influencer Award’ category – unknown to me at that point, I have been awarded a top 5 position in the second round of voting.

The week after, I received my 3 kg order of Loving Earth raw cacao butter… as you can see the stars aligned, and resulted in me producing a healthy chocolate fondant recipe and shooting my first ever video for the blog as a huge THANK YOU to everyone who has voted for me in the Ausmumpreneur awards.

Love Nik xx

skinnymixer's Chocolate Fondant

Prep Time2 mins
Cook Time20 mins
Total Time22 mins
Author: Skinnymixers
Recipe type: Dessert
Servings: 4

Ingredients

  • 50 g raw almonds
  • 70 g cacao butter roughly chopped
  • 30 g cacao powder + extra for dusting
  • 70 g maple syrup or honey
  • 100 g coconut oil + extra for dusting
  • 4 whole eggs
  • pinch of salt

Instructions

  • Preheat oven to 200°C or 400°F fan forced. Prepare 4 small ramekins by greasing with coconut oil and sprinkling cacao powder to cover all surfaces inside completely. Alternatively, use silicone moulds which are less likely to stick.
  • Add raw almonds (50 g or 1.8 oz) to mixer bowl, mill for 12 sec/speed 9/MC on. Set aside.
  • Without washing the bowl, add cacao butter (70 g or 2.5 oz) and mill for 20 sec/speed 9/MC on.
  • Scrape the bowl and blades to loosen cacao butter, add cacao powder (30 g or 1 oz) and cook for 5 min/50°C or 120°F/speed 2/MC on.
  • Add maple syrup (70 g or 2.5 oz) and oil (100 g or 3.5 oz) to mixer bowl and set timer for 2 min/speed 3/MC off. Slowly add eggs one by one, then almond meal and finally the salt.
  • Divide mixture evenly into the ramekins and tap on the bench top to settle the mixture.
  • Bake in the oven for around 10 mins. You want the centre to be oozy, but you dont want it to be undercooked or it will be a complete mess!

Notes

Using silicone moulds are a lot easier than traditional ramekin for this grain free recipe.
If you want to substitute the cacao butter + powder with ready made dark chocolate, simply add 100 g or 3.5 oz roughly chopped dark chocolate during step 3 and proceed with the recipe.
You can substitute the coconut oil for butter, if you don't have an issue with dairy and don't like coconut.
I don't recommend substituting almond meal for the whole almonds in this recipe, its too fine and gives a soggy texture.
Bellini Users
Use sharp blade for this recipe.
At step 2 increase chopping time if almonds aren't ground finely enough.
At step 4 you may need increase the time to melt the cacao butter.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Chocolate Fondant
Amount Per Serving (130 g)
Calories 600 Calories from Fat 498
% Daily Value*
Fat 55.3g85%
Saturated Fat 35.6g223%
Sodium 119mg5%
Carbohydrates 13.2g4%
Sugar 11g12%
Protein 11.3g23%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

  1. What a wonderful recipe!
    I cooked them in 6 dariole molds for just under 10 minutes, using coconut oil and cacao buttons. We asked google for the recipe and followed it on google home. She doesn’t know how to say MC and she left out the step of adding the ground almond back in🤪🤣❤️

  2. What a wonderful recipe!
    I cooked in 6 dariole molds for just under 10 minutes, using coconut oil and cacao buttons. We ask d google for the recipe and filled it on google home. She doesn’t know how to say MC and she left out the step of adding the ground almond back in🤪🤣❤️

  3. I made this tonight to put in the kids lunchboxes. They are not allowed to have nuts at school so I changed a couple of things and they worked very well.
    I milled 70 gms of sunflower seeds instead, used 90gms of coconut oil and only used 3 eggs (mine are larger than 59 gms). Cooked them until they were still a little bit wobbly but still sprung back when tapped gently. Amazing. The kids love love love them. Thanks Nik!

  4. They look awesome. Is there anyway I can replace the Maple Syrup with Natvia? I’m LCHF, but have to watch the glucose/fructose trigger. Thank you.

  5. Wow!! I made these and froze them as it’s just me and I’ll only need one at a time. Left it in the fridge overnight, gave it an extra 5 minutes to compensate for the mixture being cold and it was perfection! Thanks sooooooo much ❤️

  6. The organic cocoa butter I got got a bit bitter , everything else was just perfect 😉 doing tomorrow with Dark chocolate ;))) thank you Nik for sharing 😘

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