A stunning recipe from our good friend Danielle Maupertuis, vegan pastry chef and author of Vegans Deserve Better Than Fruit Salad! Danielle tells us;

“This dessert is for chocoholics only! I have a special thought for them by delivering a top-secret way to guarantee this fondant bakes perfectly. The mango coulis is optional  just to add some fresh exotic touch, however I presume the chocoholics will consider it as a sin!”


Preparation notes

Makes: 4 pudding bases 175ml

Preparation time: 20 mins

Cooking time: 20 mins


  • 60g oat cream
  • 15g milk alternative
  • 100g vegan dark chocolate chips


1. In a heavy bottom saucepan bring the cream and milk alternative to the boil. Turn off the heat, incorporate the chocolate chips and stir until you reach a smooth and velvety consistency. Transfer to the fridge.

2. When the ganache is hard, roll little balls 6-8g each  – depending how strong you are addicted to chocolate! – Keep them in the freezer.                                             


  • 140g vegan dark chocolate (52% or 72%)
  • 160g oat cream
  • 80g maple syrup
  • 50g rapeseed oil
  • 100g plain flour
  • Vegan spread for greasing
  • Vegan cocoa powder for dusting


1. Preheat the oven 190C / gas mark 5.

2. Using a pastry brush, generously grease the moulds with the vegan spread. Evenly dust the inside of the moulds with cocoa powder.

3. Melt the chocolate in the microwave, 15sec at a time @ 850C (temperature should not exceed 45degrees).                       

4. In a mixing bowl whisk together the oat cream, maple syrup and rapeseed oil. Slowly add the flour. When the mix is homogeneous, pour the melted chocolate and whisk at medium speed until smooth consistency. 

5. Fill half of each mould with the fondant mix. Put a chocolate ganache ball in the middle and cover with the rest of the fondant mix. Each mould should contain 115g of the mix. 

6. Bake 190C for 20 mins. Unmould while warm.


  • 1 ripe mango
  • 40-60g golden caster sugar (depending on the sweetness of the fruit)
  • Water


1. Puree the fruits in a blender. If necessary, add 1-2 Tbsp of water to make the first pulse easier.

2.In a saucepan, combine the mango purée and sugar. Heat up the mix gently until the sugar is totally dissolved. Add some water until desired consistency, give it a last whisk and transfer to the fridge.


On a plate, cut off about a quarter of the fondant, allowing the chocolate to run.

Pour some mango coulis over the chocolate and decorate with some fresh fruits and mint.

To find out more about Danielle click here!