Livia's Kitchen Vegan Mocha Fondant
By Livia's Kitchen
Published on 18 January 2019
This gooey vegan mocha fondant recipe is a showstopper
dessert or any occasion. The espresso and chocolate sponge is so moist and the
runny coffee caramel centre is just pure rich indulgence. We recommend serving
with a scoop of your favourite vegan ice-cream!Time and servings
40 minsTotal time
12Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 2 tbsp of coconut oil
- 70 g of cashew butter
- 155 g of coconut milk
- 3 tbsp of instant espresso powder
- 310 g of maple syrup
- 150 g of ground almonds
- 25 g of cacao powder
- 30 g of coconut sugar
- 70 g of buckwheat flour
Method
Step 1
Preheat your oven to 180 degrees Celsius.Step 2
For the caramel: heat up the coconut oil, cashew butter, maple syrup, instant coffee powder and salt on a medium heat, stirring constantly. Bring it up to a boil and whisk it all together. Pour it into a shallow mould and put it into the freezer to firm up while you make your mocha cake batter.Step 3
Heat up the coconut oil, coconut milk, cashew butter and instant coffee powder on the stove. Whisk until everything’s combined, take it off the heat and add the maple syrup.Step 4
Combine the ground almonds, cacao powder, coconut sugar, buckwheat flour and salt. Add the wet ingredients to the dry and mix.Step 5
Grease a muffin tray with coconut oil and fill your moulds 2/3 full. Get your coffee caramel from the freezer (it should be set by now) and roll it into 12 balls. Gently place your coffee caramel balls in each fondant and cover them with the rest of your mocha batter.Step 6
Bake for 20 minutes. Once they’re out of the oven leave them to cool for 5-10 minutes then gently take them out of the moulds and serve while warm.