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


  • 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


  • 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!


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. The almond meal is the type of “flour” that you get when you blitz your 50g raw almonds. It’s a good substitute for lots of recipes that use wheat flour 😜

  1. Yum !!! Made this tonight using gold chocolate and it was delicious !! Tasted just like a bounty bar. I did cook it for about 5 more min

  2. Could I use raw cashews instead of the almonds for this? And could I use old gold dark chocolate with almonds instead of plain dark chocolate or cacao butter? Just checking as they are what I already have in the pantry.

  3. Tried these out as I needed a quick dessert for family who are grain free and they were a hit. I only had small ramicans so it didn’t need the 10mins cooking time – made 9 small fondants! These will definitely be on my regular recipes list!!

  4. This is delicious made it last night in silicone moulds thanks for the tip Nik!!! I’ve been eating lchf for a week and I’ve already started shrinking, but I really felt like something sweet but didn’t want to eat badly! Problem solved with this recipe wich I had all the ingredients for yummo! I’m so glad I happened upon the skinnymixers Facebook page!

  5. When the boyfriend asked if i had anything for dessert.. i quickly thought yesss i can try out that fondant recipe! Luckily i had everything i needed – i substituted the cacao butter and cacao for dark choc and they turned out fabulous!! My first attempt at a fondant and we both loved it! the girls at work appreciated the leftovers too! Great recipe. thank you so much Nik!

  6. WOW! This is my fave restaurant dessert – what’s not to love about oozing chocolate?! Thanks for another fantastic recipe!

  7. Such a cheeky dessert without all the nasties!. Fantastic recipe to wow your guests! It will be my go to dessert from now on- delicious ! X

  8. Deeeelllisshhh! Made this on a whim tonight with all the traditional items from the pantry. I overlooked it but we loved it. A decadent chocolate flavour without the nasty sugars. Thanks Nikalene for making me look good on the kitchen yet again

  9. Just made this delicious chocolate fondant, it turned out perfectly with an oozing centre and all. Thanks for another great recipe Nik!

  10. Delicious! I used dark chocolate and honey in mine. The honey flavour was a little strong so I will try it with Maple Syrup next time but still really delicious x

  11. OMG made these tonight using the chocolate(Aldi 85%) and butter option and only made 1/2 quantity. 2 perfect chocolate fondants absolutely delicouse

  12. Just had one of these, amaze balls! I used Ikea silicone moulds and they’re a bit small, it made 7 :). A little bit too coconutty for me, but I’ll still make them again 🙂

  13. My 1st ever attempt at a fondant. It was really easy to make and really tasty. I used dark chocolate, instead of cocao. And due to my oven being very slow, I had to cook for a few extra minutes. The ooze factor was amazing, and the flavour from the coconut oil was not too overpowering. Another great recipe Nik.

  14. I don’t use my varoma much, unfortunately, so am hopeless at conversions. But I wondered if these could be cooked in the varoma and, if so, what are the times / settings, etc. please.

  15. So so so delicious! I couldn’t find my ramekins anywhere so had to make these in my muffin tray, they were slightly smaller but still worked perfectly! Felt like a real treat without the usual guilty feelings that come with it 🙂

  16. I made a half batch yesterday and they were delicious! I used Natvia sweetener instead of honey/maple and texture didn’t seem affected at all. Will def use silicon moulds next time cos I couldn’t get them out of the ramekins very well. Yum yum yum

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