PREP TIME: 20 mins | COOK TIME: 22 mins | TOTAL TIME: 42 mins

DIFFICULTY: Intermediate

It's impossible to imagine an improvement on the much-loved chocolate fondant, but we think the additional flavours of raspberry and pear may just nudge it further toward dessert perfection. 

Ingredients (serves 4): 

  • 80g Xylitol
  • 60g gluten-free self-raising flour
  • 100g ground almonds
  • 2 tbsp cocoa powder
  • 100ml rapeseed oil
  • 100ml soy milk
  • 1 handful fresh raspberries, halved if large
  • 1 small pear, peeled, cored and chopped
  • 85g Pure Heavenly Raspberry Chocolate, broken into 10 pieces


  1. Preheat the oven to 180oC. Grease 4 individual pudding moulds and line the bases with a disc of baking paper.
  2. Mix together the xylitol, flour, ground almonds and cocoa.
  3. Add the oil, and soy milk and stir until nearly combined.
  4. Add the raspberries and pear and mix until smooth.
  5. Divide the batter between the prepared moulds, then press 2 pieces of chocolate into the centre of each pudding.
  6. Bake for 20-22 minutes until risen then serve immediately.

Have you made this recipe? Or will you be giving it a go? If you do, we’d love to see how you get on! Please share a photo and tag us in @pureheavenlychocolate.
February 15, 2021

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