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Tuesday, August 28, 2012

Chocolate Fondant - Not like you would imagine

If you can't go without cacao, this recipe will find you! 

It's quick and easy to cook. 

There is some maple syrup, that's why it's not sugar-free. 

Serves 8

- 2 medium sweet potatoes, steamed (skin-on) till soft
- 6 heaped desert spoons of organic dessicated coconut (shredded coconut works too. It's what I've used because I ran out of dessicated coconut) 
- 2 pastured-chicken eggs
- 2 desert spoons of organic maple syrup 
- 2 heaped desert spoons of extra-virgin organic coconut oil (when semi-solid obviously) or 4 when liquid
- 2 heaped desert spoons of organic raw cacao powder diluted/mixed with 1/4 cup of warm water 
- OPTIONAL: some cardamom powder (half a teaspoon) 

- Preheat the oven at 140°C
- Peel off the skin of the sweet potatoes when they are cool enough. 
- Crush them using a fork, then add the coconut oil
- Add the eggs. Whisk them into the mixture. 
- Pour the coconut (shredded or dessicated). If you've some spare time, leave them to stand for 15 minutes into the mixture so they will get softer. 
- Add the chocolate sauce, the maple syrup and the cardamom powder. 
- Bake in the oven for 1 hour at 140°C 

This Fondant is delicious when cooled, and even more delicate after a few hours in the fridge. 

Enjoy with a Rooibos Tea. Mindful Eating, bien sûr. 

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