A birthday without a cake is like Christmas without Papa Noel! There is something missing, turning this special moment into a magical one … I baked this little Vegan & Gluten-Free Salted Caramel Fondants for my niece’s birthday, they are dairy-free, gluten-free and without chocolate to protect her very sensitive skin and please her very sweet tooth 😊
Why is chocolate always a winner among my guests? This is the question I asked myself while making these soft and Salted Caramel Fondants. But then the souvenir of my Chocolate Fondants made me realise that choosing between the two wouldn’t be easy! They both are so flavourful without being overly sweet, which is a trait I value very much in all my desserts.
Dates are naturally sweet which means I didn’t need to add much sugar to the recipe. The cornflour makes the batter very light and fluffy!
My Caramel Fondants perfume the entire house! I watch them rise slowly, eager to see that golden shine on top of each one, telling me that time has come to take them out of the oven! I do so very carefully as not to break them, but can’t resist the urge to open one of the fondant … and discover a centre of gooey salted caramel, still very warm I will have to wait some more, or at least until the guests arrive … if you read this, it means my recipe was a success among my family who would certainly not be able to choose between my Caramel fondants or the Chocolate ones 😉!
You may end up with some leftover caramel, I personally love it with my porridge in the morning or simply eaten straight from the jar 😊
Revisitons … Pâtissons!
I hope you try and like this recipe, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people! Merci my friends!
A soft and delicate sponge into which lies a gooey centre of Salted Caramel! Dairy-Free and Gluten-Free too!
- 200 gr dates (medjool)
- 8 tbsp. water (use the one from the dates)
- 60 ml soya cream
- 1/2 tsp. Himalayan salt
- 60 gr cornflour
- 1/3 tsp. baking powder (gluten-free)
- 30 gr cane sugar
- 1 pinch of salt
- 70 gr dairy-free milk (soya or almond)
- 1 tbsp. coconut oil
Start by making the caramel, the dough doesn’t like waiting and will need to be put into the oven asap once ready!
Place the medjool dates in a bowl of hot water for 10 minutes to let them soften. More time may be required if using another type of dates.
Next, chop the dates and place in the food processor with the water, mix until it reaches a thick and silky consistency. You may need to add some water to obtain this result.
Add the soya cream, the salt and blend until smooth. Taste to see if you would like to add some more salt.
Leave in the fridge while making the dough.
Grease your pudding moulds and preheat the oven to 180°C.
In a large bowl mix together the cornflour, baking powder, sugar cane and salt.
Next, add the dairy-free milk and melted coconut oil. Stir until thoroughly mixed and the batter is smooth
Pour 3 tbsp. of the batter into each mould. Then add 1 big tbsp. of the salted caramel in the centre of each one, trying not to cover the entire surface of the batter but the centre only. Finish by pouring the rest of the batter over the caramel.
Place in the oven for 20 minutes.
When ready, take the tins out of the oven and cool on a wire rack for 10 minutes.