Now this is what my Halloween dreams are made of: caramel chocolate fondant.
The ultimate paleo, gluten-free, and dairy-free Halloween indulgence. Who needs processed candy when you can pull a warm, ooey-gooey chocolate fondant filled with molten caramel right out of the oven?
Every Halloween season I crave candy—chocolate bars, sour gummies, spicy red hots. This year I wanted cleaner alternatives, so I experimented with treats that still feel indulgent but use whole-food ingredients.
I made a fruity Strawberry Citrus Granita for lighter cravings, and a kid-friendly Clean “Dirt” that channels gummy worm nostalgia. But when I wanted something truly decadent, I created this Caramel Chocolate Fondant.
This fondant tastes impossibly rich given that it contains no wheat flour, refined sugar, or butter. It’s a flourless chocolate center with a liquid caramel heart—so good you might refuse to believe it’s unprocessed.
I originally developed a Paleo Fondant au Chocolat et Cerises and loved it so much I wanted to try a caramel variation. Having recently made a batch of my Paleo caramel sauce, I knew it would pair beautifully with a molten chocolate cake.
I’ve made multiple batches of that caramel sauce since developing the recipe—no regrets. For the fondants, I split the batter between two ramekins, added a couple teaspoons of caramel to the center of each, then covered with the remaining batter. After baking, I spooned more caramel over the top and served the fondants with coconut ice cream. Pure bliss.
When Halloween’s bustle settles or when you simply want a clean yet indulgent dessert, make this. It’s my Halloween gift to you—simple, impressive, and entirely satisfying.
Make one for yourself, sit back, and enjoy every gooey bite. Happy Halloween!
I Can’t Believe It’s Not Processed! Caramel Fondant (Paleo, GF)
Ingredients
- 3 Tbs coconut oil, (melted)
- ½ cup dairy-free chocolate chips, (dairy-free chocolate)
- 1 egg
- ¼ cup maple syrup
- ⅛ tsp salt
- a scant ½ cup almond flour
- 1 tsp vanilla
- 4 tsp Paleo Caramel Sauce, (divided)
Instructions
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Preheat the oven to 350°F (175°C).
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Place a pot with a couple inches of water on the stove and bring to a simmer; reduce heat to maintain gentle steam.
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Combine coconut oil and chocolate chips in a heatproof bowl. Set the bowl over the simmering water and stir until the chocolate and oil are just melted. Remove from the heat and whisk until smooth.
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In a separate bowl, whisk the egg and maple syrup until slightly thickened, about one minute.
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Whisk the melted chocolate mixture into the egg mixture until combined and slightly thick.
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Stir in salt, vanilla, and almond flour until smooth.
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Spoon 2 tablespoons of the batter into each ramekin.
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Place 2 teaspoons of Paleo caramel sauce in the center of each ramekin.
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Divide and spread the remaining batter evenly over the caramel in each ramekin.
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Bake for 30 minutes. The edges should be set and the tops may puff and crack slightly, while the center remains soft.
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Allow the fondants to cool for about 10 minutes before serving.
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Enjoy warm, optionally topped with extra caramel or a scoop of coconut ice cream.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.