A chocolate fondant with no butter and no sugar, using healthier substitutions like banana or applesauce and coconut oil. This version keeps the rich, gooey texture while being a bit lighter and more natural.
🍫 Chocolate Fondant (No Butter, No Sugar)
Yields: 2 individual fondants
Prep Time: 10 minutes
Cook Time: 8–10 minutes
✅ Ingredients
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50g dark chocolate (at least 70%, preferably unsweetened or naturally sweetened)
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1 tablespoon coconut oil (or neutral oil like avocado oil)
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1 large egg
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2 tablespoons mashed ripe banana (or unsweetened applesauce)
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1 tablespoon almond flour (or whole wheat flour if not gluten-free)
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1/2 teaspoon vanilla extract (optional)
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Pinch of salt
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Optional: pinch of cinnamon, espresso powder, or chili powder for flavor depth
🔪 Equipment
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2 small ramekins (about 100–120 ml each)
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Mixing bowls
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Whisk or fork
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Double boiler or microwave-safe bowl
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Oven
👩🍳 Instructions
Step 1: Preheat the Oven
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Preheat your oven to 180°C (350°F).
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Lightly grease two small ramekins with oil or line with parchment circles if you want to unmold them easily.
Step 2: Melt the Chocolate and Oil
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Break the chocolate into small pieces.
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Melt it gently with the coconut oil:
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Double boiler method: Place the chocolate and oil in a heatproof bowl over simmering water, stirring until melted.
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Microwave method: Microwave in 20–30 second bursts, stirring each time, until smooth.
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Step 3: Mix the Wet Ingredients
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In a separate bowl, whisk the egg with the mashed banana (or applesauce) and vanilla extract until smooth.
Step 4: Combine Wet and Chocolate Mixtures
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Slowly pour the melted chocolate mixture into the egg-banana mixture while whisking. This prevents the egg from cooking from the heat of the chocolate.
Step 5: Add Dry Ingredients
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Add the almond flour (or wheat flour), a pinch of salt, and any optional spices.
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Stir until fully combined into a smooth, glossy batter.
Step 6: Fill Ramekins
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Divide the batter evenly between the two prepared ramekins.
Step 7: Bake
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Bake in the preheated oven for 8–10 minutes.
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The tops should be just set, but the centers will still be slightly jiggly.
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Don’t overbake — that gooey center is key!
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Step 8: Serve
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Let cool for 1–2 minutes.
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Serve directly in ramekins or carefully unmold onto plates by running a knife around the edges and inverting.
🍓 Serving Suggestions
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Dust with unsweetened cocoa powder
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Serve with:
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Fresh berries
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Plain Greek yogurt
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Coconut cream
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A drizzle of nut butter
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📝 Notes
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Sweetness: If your banana isn’t sweet enough, you can add a touch of honey or maple syrup if you’re not strictly avoiding all sweeteners.
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Texture tip: Chill the batter for 15 minutes before baking if you want a more molten center.
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Vegan option: Use a flax egg (1 tbsp flaxseed + 3 tbsp water, let sit 10 minutes) instead of the egg, but the result may be slightly less rich.