I came up with this recipe as a “side effect” of a private chef request: a dessert with no refined sugar. The only sweetener used here is whole dates.

This fondant au chocolat has a melt-in-your-mouth texture with a deep, pronounced cacao flavor—decidedly more adultthan sweet.

NO REFINED SUGAR FONDANT AU CHOCOLAT

INGREDIENTS

For a 20 cm / 8 inch mould (8 slices)

• 200 g Medjool dates
• 100 g hot water
• 55 g + 55 g plant milk of choice
• 100 g dark chocolate (85–90%)*
• 80 g flour
• 70 g almond flour
• 20 g unsweetened cacao powder
• Pinch of salt
• Cinnamon (optional)
• 1 tsp instant coffee (optional)*
• 75 g sunflower oil

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DIRECTIONS

Preheat the oven to 180°C/350°F
Lightly grease and dust your cake mould with flour.

If your Medjool dates are not pitted, remove the seeds.
Place the dates in a bowl, pour over the hot water, and let sit for 5–10 minutes.

Meanwhile, melt the dark chocolate in a bain-marie.

Transfer the soaked dates along with their soaking water to a blender. Add 55 g of plant milk and blend until completely smooth. (A high-speed blender like a Nutribullet works well.)

In a large bowl, combine the flour, almond flour, cacao powder, salt, cinnamon, and instant coffee. Mix well.

Add the date purée, melted chocolate, sunflower oil, and the remaining 55 g of plant milk.
Mix with a hand mixer (or whisk) until you obtain a smooth batter.

Pour into the prepared mould. Tap gently on a hard surface to remove air bubbles and smooth the top.

Bake for 25 minutes.

Remove from the oven and let cool before serving

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TO SERVE

Enjoy as is, or glaze with a simple frosting made by blending dates, cacao, and hot water until smooth.

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STORAGE

This cake keeps well in the fridge. Let it sit at room temperature for at least 15 minutes before serving, as it can feel slightly dense when cold—especially the next day.

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NOTES

* You can find dark chocolate without added sugar in most health food stores.
* Coffee enhances the depth of chocolate flavor. You can either use instant coffee or replace one part of the 55gr plant milk with a strong espresso.