Vegan Salted Caramel Fondant with chocolate sauce and Honeycomb ice cream

Vegan Salted Caramel Fondant with chocolate sauce

Serves: 2 small or one big serving

Ingredients

• 15g almond butter

• 5g coconut oil

• 24g almond milk

• 30ml maple syrup

• 5g sugar ( I used stevia mixed with caster sugar )

• 22g almond flour

• 3g oat flour

• 8g cacao powder

• pinch salt

Method

- Preheat the oven to 180 degrees, Fan.

- Add all your ingredients to a small bowl and whisk until smooth. The mixture will be thick and grainy.

- Scoop into a small ramekin. I added a slice of Lindt chocolate into the middle. and pop in the oven to bake for 12 minutes if making small ones or around 20-15 minutes for a larger ( the middle should still be slightly wobbly and glossy and the edges puffed and perhaps cracked ).

- Remove from the oven and allow to cool for 10-15 minutes.

For the caramel filling

• 20g almond butter

• 10g coconut oil

• 25g sweetener of your choice

• 2 tsp coffee powder, optional

• pinch salt, to taste

- All you have to do is heat up everything in a small sauce pan and bring it to a boil.

- Reduce the heat and whisk everything. Once smooth, pour it into a small bowl and freeze. When ready to use, scoop the hardened caramel and pop it into the fondant then bake as stated above!

- Drizzle the fondant with the remaining caramel, a dollop of homemade raw chocolate sauce ( I just whipped coconut oil, cacao powder and honey together ) and salted caramel ice cream with honeycomb stirred through.

* To keep it vegan you can use a plant-based ice cream and stir some slated caramel extract through it.

This last bit seems like a lot extra but it makes it so much tastier!