From the Retreat Table: Chef Marie’s Vegan Chocolate Fondant

Rich, fudgy, and made with a few surprisingly simple ingredients.

Some recipes are just too good not to share, and this one is definitely a keeper!

During our September Fit-U Escape at La Barboire, Chef Marie Fourmont surprised us with the most delicious chocolate fondant. Rich, moist, and wonderfully chocolatey, it was an instant favorite around the table. The surprise? It’s completely vegan, made with chickpeas, dates, hazelnuts, and olive oil.

Simple, wholesome ingredients transformed into something truly indulgent. Everyone loved it, and I couldn’t resist asking Marie to share her recipe so we could recreate a little of that retreat magic at home.

Ingredients

100 g dark chocolate (vegan)
240 g cooked chickpeas (canned, drained)
60 g ground hazelnuts
40 g brown sugar
30 g unsweetened cocoa powder
80 ml hazelnut milk
30 ml olive oil
8 dates, pitted
1 pinch of salt

To finish: fleur de sel and a little extra cocoa powder.

Let’s Make It!

Preheat your oven to 175°C (350°F).
Melt the dark chocolate gently over a double boiler.
In a blender or food processor, blend the drained chickpeas, hazelnut milk, and olive oil until completely smooth.
Add the melted chocolate, ground hazelnuts, brown sugar, cocoa powder, dates, and salt. Blend until the batter is smooth and well combined.
Pour into a silicone cake pan and bake for 25–30 minutes.
The center should still be slightly moist when tested with a knife. Don’t worry if the cake feels soft—it will firm up as it cools.
Once lukewarm, place the cake in the refrigerator. Unmold only when completely chilled.