Chocolate fondant {vegan – sans gluten}

Fondant au chocolat vegan

Ok, Pâques est à peine passé de 15 days, que je vous repropose déjà une recette au chocolat, mais que voulez-vous, on ne se refait pas !!! Et quelle recette au chocolat, un fondant au chocolat vegan. J’ai dû tester quelques versions avant d’obtenir la texture parfaite, mais le jeu en valait la chandelle car ces fondants au chocolat se dévorent en un rien de temps. In addition, ils sont sans gluten et avec de la bonne purée de noisette et tous le monde sait que le combo noisette-chocolat est le meilleur du monde ! Bon, depuis que j’ai testé cette recette, the chickpea juice has been there, so today I can't help but think that whipped chickpea white added to the recipe could make the texture more airy… it's up to you if you want to test !

For cooking it is as you feel, 8 minutes to have a fondant with a runny heart and 10 minutes for a softness reminiscent of a brownie… Go on, good fondants !

Recette de Fondant au chocolat

Recette de fondant au chocolat vegan

Chocolate fondant {vegan - sans gluten}
Pour 5-6 fondants
To print
  1. 100 g dark chocolate
  2. 80 g hazelnut puree
  3. 12 cl of soy cream
  4. 40 g icing sugar
  5. 40 g cornstarch
  1. Preheat the oven to 200°.
  2. Melt the chocolate with the soy cream in a bain-marie or in the microwave..
  3. Add the hazelnut puree, sugar and cornstarch.
  4. Divide batter into greased and floured muffin tins.
  5. Bake 8 minutes
aime & mange

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  • To the chef

    Superb this fondant !!

  • Nadia Chougui

    I think I can't resist this recipe for very very long !

    • Emilie

      Ah then you will tell me some news my beautiful !

  • CookieM

    … especially without butter : it's better 😉

  • Ohlalala but it's very simple and more, to test absolutely !!!

  • OMG!!! PIG!

  • velvet red

    This fondant interests me because I am more and more vegan. what a great recipe!
    A tester!
    Thank you Emily!

    • Emilie

      Thank you very much miss, that's fine then !

  • Catherinette

    What a torture to have them only in photos ! 😉
    It looks delicious, and the recipe is very simple too. I adore !

  • Marie-Laure

    Do you think I can try with whole almond puree instead of hazelnut puree? I'm dying to try the recipe but I don't have the "hazelnut puree" ingredient in the cupboard!!

    • Emilie

      So there no problem, with any oilseed puree !

  • Clementine

    I would take one for my breakfast ^^

  • Mathilde

    hmmmm! Can't wait to try this recipe (and adopt it)!

  • It just looks delicious.. And so easy to make! Thank you for this great recipe 🙂
    And I, too, am a big fan of chocolate.. 😉

  • Leah

    OH MY GOD. It looks like a KILLER!!!

  • David

    A superb site, delicious recipes, the taste of good things !

  • Foodbiotic

    I hurt myself… I don't have the right to chocolate right now. The after gastro is always horrible culinary speaking but I also try to come on your blog ^^

  • wattoote

    go go go a real killer

  • Tania

    Tested and approved, simply delicious =)
    I am happy to be able to tick the box “search for the perfect vegan fondant”

    • Emilie

      Thank you very much Tanya, I'm more than happy 😉

  • diabolobleu

    Done and I love it ! so melting , even more melting than non-vegan recipes , the hazelnut brings out the taste of the chocolate I kept this recipe because it is so good .

    • Emilie

      1 Thank josh, It's always great to have feedback on your recipes 🙂

  • Stephanie


    I am a vegetarian and I like to introduce veggie or vegan dishes. I cooked, during a family meal, chocolate fondants according to your recipe and they were a hit!

    Thanks for sharing your recipes!

    Looking forward to reading you!

    • Emilie

      Thank you very much Stephanie, I am delighted with the success of these little chocolate fondants !
      Beautiful day !

  • Marie

    I just tested and tasted one of these fondants, it was perfect ! I keep that one aside, especially since it is really fast and simple 😉

  • Deboh

    I just tried this recipe. She is superb!! Easy to do and beautiful result. Thank you Emily!!

    • Emilie

      Thank you so much, I'm very happy to see that my recipes are popular 😉

  • Rose Citron

    Kudos for this recipe, it is a success! The hazelnut puree taste is super powerful, It's a delight!

    • Emilie

      Oh thank you I'm glad you like this recipe !

  • Kathy

    Bonjour, I planned to make these fondants for Christmas but I have a small question : can we replace the icing sugar with classic sugar in the preparation ? Merci 🙂

    • Emilie

      The icing sugar brings a smooth texture but yes it is possible !

  • Amelie

    Hi, I also come to bother you with a question ! Your recipe looks great but I try to avoid soy, Do you think I can replace the soy cream with almond or rice cream? ? Thanks in advance 🙂

    • Emilie

      I think the almond cream will be good 😉


    Bonjour, for the hazelnut purée, I can replace the almond powder in the preparation? Merci

    • Emilie

      By another oilseed puree only otherwise it will be too dry !

      • HURDLE

        Bonjour, I had an idea I made homemade Almond puree from almond powder! I made your recipe, it is delicious! Thank you Emily

        • Emilie

          Oh thank you so much Manuella, awesome 😉

  • Tested and approved 😉 Thank you !

  • Sebastien

    Most excellent !
    I was looking for a vegan chocolate recipe for my daughter and we enjoyed it.
    Plus it's quick and easy. ! Well done and thank you

  • mickey

    hello 🙂

    Can you replace the sugar with agave syrup? ? merci 🙂

    • Emilie

      Yes, but it may thicken the texture of the fondant a little..

  • Isabella

    Thank you Emily 🙂

  • Marie

    I came across this recipe this morning and this afternoon., it was already done.
    great recipe, this hazelnut chocolate taste is great!! Doesn't feel like the classic ingredients are missing!
    However, I had to cook them more than 8 minutes. I would rather say 15 minutes, maybe I overfilled the molds!
    Delicious anyway!!

    • Emilie

      Arf yes I think it may depend on the size of the molds, mine were pretty small !

  • solyane

    I'm tasting one of the fondants, it's really great !
    I'm really surprised by the ingredients. !
    Merci 🙂

  • Chestnut

    Bonjour, this recipe looks awesome, I would like to try it except that I don't have soy cream.. If I replace it with vegetable milk it is fine ?

    • Emilie

      Yes it can go and it's even better if it's soy milk !

  • Dreamerofgoal

    Can we replace the cornstarch with semi-wholemeal or wholemeal spelled flour? ?

    • Emilie

      Yes, of course, but it won't be gluten-free anymore. !

      • Dreamerofgoal

        This will change the texture? Cornstarch is suitable ?

  • achur

    just a small thing I just discovered your site super well done the hazelnut cream I don't know sorry where I find it ? MERCI

    • Emilie

      Thanks a lot ! Hazelnut puree can be bought in organic stores 😉

  • Emmanuelle

    Recipe tested and approved by my man & moi 😀
    It's actually super smooth. !!

  • Madysone

    Good evening, can I make the recipe for a large mold ? I don't have kids.

    • Emilie

      Yes it is possible but for that it is necessary to add 10 minutes of cooking ! I hope the result will still be flowing, I never tried 🙂

  • Ari

    I'm blown away ! It is perfect this soft / flowing chocolate, nothing to envy to non-vegan recipes. And gluten-free too, a real joy !

  • Marie


    It must be done in a minute or if I do them this afternoon to take tonight to friends it would be fine ? It can be eaten cold, you think ?

    • Emilie

      If you ever do them in advance, the center of the cake will tend to freeze, to be flowing they must be made minute !

  • Easter in Provence

    I discovered your blog today with this recipe to make as soon as possible.

  • Ann

    Bonjour, your oven is in Celsius or Fahrenheit ?

  • Berenice


    I don't have a muffin pan… do you think i can put it in a big dish to make a brownie. And how much cooking time do you think would be needed? ?


    • Emilie

      Hello Bernice, you can replace the muffin cups with ramekins ( margarine + flour so it doesn't stick too much !).
      Otherwise in a large dish it will not give much unfortunately !

  • Francine

    Superb recipe, we enjoy, Thank you Emily! Bravo for vegan and gluten-free, happiness!

  • Youth

    This dessert is fabulous !!!
    To be, I have people coming tonight and I don't have enough individual molds, Do you think it can be done in a 24cm mold ? It's the cooking time that worries me most. ??? So what do you think ?
    Thank you and have a good weekend

    • Emilie

      It's really more complicated a fondant in a large mold, I would have trouble giving a cooking time. !