Chocolate fondant with mocha filling

Tales of a Kitchen // Chocolate fondant with mocha filling

Oh. My. Goodness. You guys! These cakes are THE cakes. Rich, gooey, chocolaty, WITH COFFEE AAAAAND TAHINI. Can dessert get any better?!?!

Tales of a Kitchen // Chocolate fondant with mocha filling

Tales of a Kitchen // Chocolate fondant with mocha filling

A couple of weeks ago we had a cake party at Raw by Chris and our colleague Marine whipped up these ridiculous choc fondants with mocha filling. And as if they are not amazing on their own (I should know, I licked the blender clean!) we served them with fresh strawberries and vanilla ice cream! Oh. My. God. CHOCOLATE HEAVEN.

Tales of a Kitchen // Chocolate fondant with mocha filling

You just have to make them. Like now.

Right now.

Tales of a Kitchen // Chocolate fondant with mocha filling

Chocolate fondant with mocha filling

Prep time: 20-30 minutes
Serves 4

Ingredients for the base

  • 1/2 cup bukinis (**see note below)
  • 4 tsp flaxmeal
  • 1 tsp mesquite powder
  • 6 tsp cacao powder
  • 20 medium Medjool dates
  • pinch sea salt

Ingredients for the filling

  • 1 cup concentrated strong coffee like espresso
  • 4 TBSP tahini
  • 2 TBSP maple syrup

Instructions

  1. Add bukinis, flax meal, mesquite, cacao and salt to the blender or food processor and blitz until you get a flour consistency.
  2. Add the Medjool dates and blitz until you get a sticky, crumbly mix.
  3. Dust your molds with cacao powder (dome/sphere molds work best, but cupcake molds will do as well).
  4. Scoop out the mix and press 2/3 of it into molds, on the base and on the sides.  Transfer molds to the fridge for 10 – 15 minutes.
  5. Add ingredients for the filling to a blender and blitz until you get a smooth, silky cream. Taste and adjust flavor if you need (but keep in mind that the base is quite sweet).
  6. Scoop the filling into the bases and then press the remaining sticky mix on top. Do this gently  so it doesn’t sink into the gooey filling. Refrigerate for 10-15 minutes.
  7. Remove the cakes from the fridge. Flip them upside down on a plate or chopping board.
  8. Dust the cakes with cacao powder and serve with fresh berries, an extra drizzle of chocolate aaaaannd get yourself some vegan vanilla ice cream!

**Bukinis is buckwheat that has been soaked overnight and then dried/dehydrated again, using a dehydrator or oven on the lowest setting. Soaking nuts, seeds, grains before cooking or eating them helps to make them easier to digest (especially in raw recipes) and increases the availability of nutrients. I know it seems daunting and time consuming, buuuuut if you do the whole batch/kg right after you purchase it, then store it in the pantry, then you just have it ready it go when you need it!

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