This indulgent treat is healthy enough for breakfast, I'm not even kidding! This fondant incorporates wholefood ingredients to deliver a melt in your mouth dream come true. It will keep you satiated, thanks to the balanced combination of healthy fats, protein, carbohydrates and micronutrients. And not to mention the excellent dose of magnesium you get from this recipe! Cacao, almonds, banana, egg, chia seeds and peanut butter are all great sources of magnesium that integral to countless bodily functions.
Roles of this micronutrient include:
Maintenance of the health of bones and teeth
Maintenance of soft tissue functioning, including muscle and nervous tissue. This ensures regulation of muscle contraction, blood clotting, blood pressure, lung function and transmission of nerve function
Necessary for energy metabolism, including the use of glucose as energy, the synthesis of protein, fat and nucleic acids, and the functioning of cell membrane transport
Essential to the immune system
Action of over 300 enzymes in the body
Required for reproduction
Did you know? Magnesium can assist with female hormonal balance, particularly when it comes to that time of the month, a.k.a. menstruation. Not to mention the affect it can have on menstrual cramps, premenstrual syndrome (PMS), and anxiety. The daily recommendations for magnesium for women aged 19-30 years is 310mg. Other good sources of magnesium include green leafy vegetables (as magnesium forms part of the chlorophyll molecule), grass-fed meat and legumes.
This recipe makes one breakfast-sized fondant, or two dessert/snack size fondants. It can also be easily be multiplied to make more! Enjoy with some coconut yoghurt, coconut cream or organic greek yoghurt!
Ingredients
1/4 cup of almonds
1 tablespoon of cacao powder
1 teaspoon of baking powder
1/2 banana
1 egg
1/4 cup of nut mylk (I used coconut mylk)
2 tablespoons of shredded coconut
1 tablespoon of cacao nibs
1 tablespoon of chia seeds
4 teaspoons of peanut butter
6 raspberries (or other berries) to pop on top
Method
Preheat your oven to 175 degrees celsius on bake setting
In a blender (I used my NUTRIBULLET), add the almonds, cacao powder, baking powder, banana, egg and nut mylk, and blend until well combined
Add to the mixture the shredded coconut, cacao nibs and chia seeds, and stir with a spoon (do not blend!)
Prepare two small ramekins or 1 medium sized one by lightly greasing with some healthy oil (e.g. coconut oil, olive oil, macadamia oil or butter). This isn't necessary however will assist with preventing the mixture from sticking to the ramekin
If using two small ramekins, add a 1/4 of the mixture to each, then add 1 teaspoon of peanut butter to the middle of each. Top with 1/4 of remaining mixture to each. If using 1 medium ramekin, add 1/2 the mixture to the ramekin, add 2 teaspoons of peanut butter to the middle, then add the remaining 1/2 of the mixture on top.
Top the fondants/fondant with the raspberries and bake in the oven for 25 minutes
Once done, top with the remaining peanut butter and yoghurt if you wish!