-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
FONDANT
| 115g | cashew butter |
| 40g | coconut oil |
| 195ml | plant milk |
| 160g | almond flour |
| 100g | oat flour |
| 200ml | agave syrup |
SALTED CARAMEL FILLING
| 120g | cashew butter |
| 65g | coconut oil |
| 60ml | cagave syrup |
METHOD
- Preheat the oven to 180C
- For the salted caramel filling, melt the coconut oil with the cashew butter on the stove on low heat, or in the microwave and stir in the agave syrup. Freeze the caramel whilst you make the sponge
- For the sponge, melt the coconut oil and combine with all wet ingredients
- Stir in the dry ingredients until you reach a smooth consistency
- Poor the batter into 12 pudding moulds or muffin cases until 3/4 full
- Remove the salted caramel from the freezer and roll into 12 balls
- Fill each mould with a caramel ball and cover with a tbsp of batter
- Bake at 180C for 25 to 30 minutes
- Serve hot, drizzle with extra salted caramel sauce