This is my Halloween dream come true: Caramel Chocolate Fondant.
A rich, paleo-friendly, gluten-free, and dairy-free Halloween indulgence. Why reach for candy when you can have a warm, gooey chocolate fondant with a molten caramel center?
Every Halloween I crave sweets—chocolate bars, sour gummies, spicy candies—you name it. This year I wanted cleaner alternatives, so I experimented with a few treats.
A light, refreshing Strawberry Citrus Granita for when fruit sounds perfect.
A playful kid-friendly Clean “Dirt” dessert to satisfy gummy-worm nostalgia.
And this Caramel Chocolate Fondant for when I want something deeply indulgent.
You won’t believe this Caramel Fondant is made from whole-food ingredients. It’s that decadent—rich chocolate without flour, refined sugar, or butter.
I originally shared a Paleo Fondant au Chocolat et Cerises recipe and loved it so much I knew I needed a caramel version. Since I’d recently made a batch of paleo caramel sauce, it was the perfect opportunity to add that oozy center.
I confess I’ve made the caramel sauce multiple times since developing the recipe—it’s dangerously good.
To assemble these fondants I divided the batter between two ramekins, spooned in caramel, then covered with the remaining batter. After baking I finished them with an extra drizzle of caramel and served them with coconut ice cream for a blissful dessert.
This recipe is my little Halloween gift: a clean, decadent dessert to enjoy after the holiday bustle—or any time you want a luxurious, yet whole-food, treat.
When the festivities calm down, make these, sit back, and savor the melty chocolate and caramel.
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
- 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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Bring a pot of water to a boil, then reduce heat to medium to hold a gentle simmer.
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Place the coconut oil and chocolate chips in a heatproof bowl. Set the bowl over the simmering water and stir until 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 1 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 the batter is smooth.
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Divide the batter, placing about 2 tablespoons into each ramekin.
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Spoon 2 teaspoons of Paleo Caramel Sauce into the center of each ramekin.
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Top each ramekin with the remaining batter, dividing it evenly.
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Bake for about 30 minutes. The edges should feel set and the tops may puff and crack slightly.
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Allow the fondants to cool for 10 minutes before serving.
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Enjoy warm—optionally top with extra caramel or coconut ice cream.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.