Mel Christensen

Mel Christensen

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Chocolate & Pear Fondant Cakes

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Little Chocolate, Pear & Almond Fondant Puds

*Gluten Free, Sugar Free, Dairy Free option

Ingredients
• 250g Greek Yogurt (or coconut cream for  for dairy-free option)
• 70g 100% Whey  protein powder (or protein powder of choice – use plant-sourced protein such as pea protein for dairy-free option)
• 50g organic cacao (cocoa) powder
• 60g almond butter (or preferred nut or seed butter)
• 160g peeled, and cubed pear – softened for a couple of minutes in a covered dish in the microwave or saucepan
• 50 – 80g Natvia, or preferred sweetener, according to taste.
• Naturally sweetened Dark Chocolate (I used “Well Naturally” brand dark chocolate) melted together with 1 tsp or 10g coconut oil – easily done for about 30 secs in microwave.
• Slivered or flaked almonds to garnish

Directions:

1. Preheat oven to 230°C
2. Mix all ingredients together (I used a food processor on medium speed for about 20secs)
3. Pour mixture into individual silicone muffin pans or ceramic dishes if you are happy to serve as little individual puddings (not so great for take-away!)
4. Bake 10 – 15 minutes at 230 °C
5. Serve warm with melted chocolate/coconut oil mix poured over the top OR allow the chocolate mix to cool to room temperature and whisk until a spreadable consistency is achieved and ice the cakes as you would any cupcake. Add a dollop of Greek yogurt, coconut cream or even cream(!) to your icing when whisking for a softer smoother icing – nicer to bit into when cold!
6. Garnish with almonds if desired.

Makes about 10 medium puddings/cakes

Serve hot as above or cold as pictured below:

Photo: Chocolate & Pear Fondant Cakes<br /><br /><br /><br /><br /><br /><br /><br />
Ingredients<br /><br /><br /><br /><br /><br /><br /><br />
Makes about 10 medium cupcakes<br /><br /><br /><br /><br /><br /><br /><br />
•	250g Greek Yogurt<br /><br /><br /><br /><br /><br /><br /><br />
•	70g protein powder (unsweetened, vanilla or chocolate flavour)<br /><br /><br /><br /><br /><br /><br /><br />
•	50g organic cacao (cocoa) powder<br /><br /><br /><br /><br /><br /><br /><br />
•	10g powdered skim milk<br /><br /><br /><br /><br /><br /><br /><br />
•	60g almond butter (or any other nut butter)<br /><br /><br /><br /><br /><br /><br /><br />
•	160g peeled, and cubed pear - softened for a couple of minutes in a covered dish in the microwave or saucepan<br /><br /><br /><br /><br /><br /><br /><br />
•	Stevia, Xylitol, or preferred sweetener to taste.<br /><br /><br /><br /><br /><br /><br /><br />
•	Naturally sweetened Dark Chocolate (I used “Well Naturally” brand dark chocolate) melted together with 1 tsp or 10g coconut oil – easily done for about 30 secs in microwave)<br /><br /><br /><br /><br /><br /><br /><br />
•	Slivered or flaked almonds to garnish</p><br /><br /><br /><br /><br /><br /><br />
<p>Directions</p><br /><br /><br /><br /><br /><br /><br />
<p>1.	Preheat the oven at 230°C<br /><br /><br /><br /><br /><br /><br /><br />
2.	Mix all ingredients together (I used a food processor on medium speed for about 20secs)<br /><br /><br /><br /><br /><br /><br /><br />
3.	Pour mixture into individual silicone muffin pans or ceramic dishes if you are happy to serve as little individual puddings (not so great for take-away!)<br /><br /><br /><br /><br /><br /><br /><br />
4.	Bake 10 - 15 minutes at 230 °C<br /><br /><br /><br /><br /><br /><br /><br />
5.	Serve warm with melted chocolate/coconut oil mix poured over the top OR allow the chocolate mix to cool to room temperature and whisk until a spreadable consistency is achieved and ice the cakes as you would any cupcake. Add a dollop of Greek yogurt, coconut cream or even cream(!) to your icing when whisking for a softer smoother icing - nicer to bit into when cold!<br /><br /><br /><br /><br /><br /><br /><br />
6.	Garnish with almonds if desired.