July 27, 2017

Vegan Chocolate Caramel Fondant

We all have sugar cravings some time during the day - or several times for those with a sweet tooth :) Indulging in sweet treats doesn’t have to be harmful for your body or sway you away from your healthy eating plan.

Try making this delicious vegan chocolate caramel fondant and enjoy without any guilt!

Ingredients for the fondant:

  • 1 cup almond flour or finely grounded almonds
  • 1/3 cup + 2 tablespoons cacao powder
  • 1/4 cup buckwheat flour
  • 3 tablespoon almond butter
  • 1/2 cup almond milk
  • 1/3 cup maple syrup
  • Pinch of salt

Ingredients for the caramel:

  • 3 tablespoons coconut oil
  • 1/3 cup almond butter or any other nut butter you prefer
  • 1/3 cup maple syrup


  • Preheat the oven to 180C and line a silicon muffin tray with coconut oil. I use a silicon tray as it is easy to take out the cooked fondants without breaking them.
  • Put all the ingredients for the caramel into a small pan and put over low heat and stir until you get a smooth and glossy mix. Place this in the freezer to firm up.
  • While the caramel is firming up in the freezer, mix all the ingredients for the fondant in a bowl, starting with the dry ingredients and gradually mixing the wet ingredients.
  • Spoon the fondant mixture into the muffin trays so that each hole is half full.
  • Take out the caramel mixture from the freezer and spoon the mixture and roll into 6 balls (or more if you have extra).
  • Place the caramel balls on top of the half-filled fondant mixture into the 6 holes.
  • Pour the remaining fondant mix on top of the caramel balls so that they are covered.
  • Smooth out the top of each fondant with the back of a spoon. I usually dip my spoon into some water as its easier to smooth it out.
  • Bake at 180 degrees Celsius for 15 mins.
  • Allow it to cool before pushing them out from the bottom.
  • You can serve it with dairy free ice cream of your choice or just enjoy as is!

Author: Kamilla Omarzay, Founder of


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