Raspberry Choc Hazelnut Fondant
Ingredients
- 40g oat flour
- 30g choc hazelnut fondant protein
- 10g cacao powder
- 1/2 mashed banana
- 1/4 tsp baking powder
- 110ml almond milk
Preparation
Mash the banana and then add the other dry ingredients.
Stir in the almond milk until you get a thick batter.
Spoon half the batter into a greased cup.
Place a couple of fresh raspberries and a square of raspberry chocolate in the middle.
Add the remaining batter on top.
Bake in the oven at 175 degrees for 15 minutes, or alternatively microwave for 60-90 seconds.