SALTED CARAMEL BLONDIE FONDANT ft cashew pie 🥧

SALTED CARAMEL BLONDIE FONDANT ft cashew pie 🥧

 

SALTED CARAMEL BLONDIE FONDANT ft cashew pie 🥧



Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium
/>

 



INGREDIENTS

FONDANT

  • 115g cashew butter
  • 40g coconut oil
  • 195ml plant milk
  • 160g almond flour
  • 100g oat flour
  • 200ml agave syrup

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀
SALTED CARAMEL FILLING

  • 120g cashew butter
  • 65g coconut oil
  • 60ml agave syrup

      METHOD

      • Preheat the oven to 180C
      • For the salted caramel filling, melt the coconut oil with the cashew butter on the stove on low heat, or in the microwave and stir in the agave syrup. Freeze the caramel whilst you make the sponge
      • For the sponge, melt the coconut oil and combine with all wet ingredients
      • Stir in the dry ingredients until you reach a smooth consistency
      • Poor the batter into 12 pudding moulds or muffin cases until 3/4 full
      • Remove the salted caramel from the freezer and roll into 12 balls
      • Fill each mould with a caramel ball and cover with a tbsp of batter
      • Bake at 180C for 25 to 30 minutes
      • 9. Serve hot, drizzle with extra salted caramel sauce


        Leave a comment

        Please note, comments must be approved before they are published