DifficultyIntermediate

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.

Yields4 Servings
Prep Time20 minsCook Time22 minsTotal Time42 mins

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

1

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. Add the oil, and soy milk and stir until nearly combined.
3. Add the raspberries and pear and mix until smooth.
4. 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.

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Ingredients

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

Directions

1

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. Add the oil, and soy milk and stir until nearly combined.
3. Add the raspberries and pear and mix until smooth.
4. 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.

Heavenly Raspberry and Pear Chocolate Fondants