Tropical Sunrise Vegan Chocolate Fondant with Mango Coulis

Allergens

Nuts (Almond Flour)

Ingredients

• 1. 6 oz dark chocolate (70% cocoa) 2. 1 cup almond flour 3. 1/2 cup coconut oil 4. 1/2 cup maple syrup 5. 1/4 cup unsweetened cocoa powder 6. 1/4 tsp sea salt 7. 1/4 tsp baking powder 8. 1 tbsp vanilla extract 9. 1/2 cup aquafaba (liquid from canned chickpeas) 10. 1 ripe mango, peeled and chopped 11. 1 lime, zested and juiced

Instructions

1. Preheat the oven to 350°F (180°C). Grease six ramekins with coconut oil and dust them with cocoa powder.
2. Melt the chocolate and coconut oil together in a double boiler, then let it cool.
3. In a separate bowl, whisk almond flour, cocoa powder, baking powder, and sea salt.
4. Add melted chocolate to the dry ingredients, stirring until well combined.
5. Stir in maple syrup, vanilla extract, and aquafaba until the batter is smooth.
6. Fill each ramekin with the batter, leaving about 1/2 inch space from the top. Bake for 18 minutes, or until the sides are set but the centers remain slightly gooey.
7. Meanwhile, blend mango and lime juice in a blender until smooth. Strain to remove any pulp.
8. Once the fondants are out of the oven, let them rest for 2 minutes before inverting onto plates.
9. Drizzle each plate with the mango coulis and a sprinkle of lime zest.

Chef’s Insight

Use high-quality dark chocolate for the best flavor and texture.

Notes

Adjust the baking time to achieve your desired gooey center.