Chocolate Fondant

I love watching "Les plats pas plates" on Jessie and PH's YouTube channel! For Valentine's Day, I tried one of their recipes and I give you my comments.

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Difficulty : Beginner! Quick and easy to do!

Taste : It's true what they say in the video, chickpeas don’t taste at all!

Cooking : Be very careful! Watch closely!

Texture & taste : 9.5 / 10

Protein : 100% (I'm kiddin’, but it's true that chickpeas are the main ingredient of the recipe)

I definitely recommend this recipe! It’ll impress your guests while it's very quick and easy to do!

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Servings : 6-8 (depending on the size of the ramekins)


  • 1 1/2 cup chickpeas (canned or cooked)

  • 1 cup soy milk

  • 2/3 cup deodorized coconut oil, melted

  • 1 cup (app 5 oz./150 g) vegan chocolate 85% cocoa

  • 1 tsp salt

  • 1/2 tsp vanilla essence

  • 1 tsp baking powder

  • 1 cup (225 g) sugar

  • 1/2 cup (65 g) flour


  1. Preheat oven to 400F.

  2. In a blender, put the chickpeas and milk. Mix until smooth.

  3. In a saucepan, melt the coconut oil. Add the chocolate. Tip: For lazy people like me, I think that this could be done in a bowl in the microwave, stirring regularly.

  4. Add the chocolate mixture, salt, vanilla, baking powder and sugar in the blender. Mix until smooth.

  5. Add the flour and mix one last time.

  6. Oil ramekins with coconut oil or vegan margarine.

  7. Pour the mixture into the ramekins and cook in the oven for 5-10 minutes. ** Check frequently! The outside has to be cooked, but not inside. So the top must be soft. Refer to the video (link below, French only).

Recipe adapted from Jean-Philippe Cyr in Les plats pas plates de Jessie et PH