Vegan Chocolate Caramel Fondue with Vegan Marshmallows and Honeycomb
Seduce their senses with this sinfully indulgent vegan chocolate caramel fondue, served with fluffy homemade vegan marshmallows and honeycomb.
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Bring your Valentine’s dinner to the ultimate crescendo with this sinfully indulgent vegan chocolate fondue. You can’t help but get up close and personal when you share this intimate treat.
Complete with crunchy honeycomb and soft, fluffy vegan marshmallows, this dessert is a symphony of sweet flavours and luxurious textures.
Vegan fondue ideas
Your dipping journey doesn’t need to stop at honeycomb and marshmallows. There’s no end to the tantalising treats you can drench in this melted caramel chocolate.
Fresh fruits, like strawberries, thick slices of banana, apples, cherries or coconut chunks are a great way to add some nutrients to your dessert. Dried fruits can be a great addition, too.
Or, if you’re feeling naughty, try dunking chunks of brownie, cake, biscotti, or cookies into your fondue.
A salty snack can go well with this sweet sauce too, so try mixing it up with salted pretzels, popcorn or even nuts (though they’re trickier to get on a skewer, so you may get your hands messy!)
Recipe tips:
Your marshmallows and honeycomb can be made ahead of time, leaving you with only the simple task of making your caramel chocolate sauce on the big night.
This fondue should stay melty and dippable for plenty of time if served simply in a bowl, but you can also serve it in a tealight-warmed fondue pot to keep it going all night long.
Total Time: 2 hours
Prep Time: 1 hour, plus time to set
Calories: 1136
Servings: 2
Rating:
Nutritional information per serving:
Serving size
400g
calories
1136
fat
26g
saturates
9.2g
carbs
233g
sugars
221g
fibre
3g
protein
2.7g
salt
3.1g
Total Time: 2 hours
Calories: 1136
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the honeycomb
- 50 50 g sugar
- 1 1 Tbsp golden syrup
- 0.5 0.5 tsp bicarbonate of soda
- For the marshmallows
- 50 50 ml water
- 62.5 62.5 g granulated sugar
- 0.5 0.5 tsp agar powder
- 0.75 0.75 Tbsp agave syrup
- 0.5 0.5 tsp vanilla extract
- 1.5 1.5 Tbsp aquafaba
- 0.0625 0.0625 tsp cream of tartar
- 1 1 Tbsp icing sugar
- 1 1 Tbsp cornflour
- For the chocolate caramel fondue
- 60 60 g granulated sugar
- 1 1 Tbsp water
- 1.5 1.5 Tbsp dairy-free butter
- 100 100 ml tinned coconut milk
- 25 25 g dark chocolate
Method
- To make the honeycomb, in a large pan over a medium heat add the sugar and golden syrup and mix until the sugar has dissolved. Then turn up the heat and boil the mixture until caramelised and golden.
- Add the bicarbonate of soda to the pan and stir until the mixture becomes foamy. Quickly and carefully scrape the mixture onto a lined tray. Allow the honeycomb to cool and set for 1 hour. Once set, break into pieces.
- For the marshmallows, to a pan over a medium heat, add the water, sugar, agar, agave syrup and vanilla extract; bring to the boil and cook until the liquid is syrupy.
- Using an electric whisk, mix together the aquafaba and cream of tartar until soft peaks form. Then, whilst still whisking, slowly pour in the sugar syrup. Once the mixture is fully incorporated, transfer to a lined baking tray and place in the fridge to set.
- In a tray, mix together the icing sugar and cornflour. Remove the marshmallow from the fridge and cut into cubes, then roll in the cornflour mixture.
- Finally, to make the fondue, to a large saucepan over a medium-high heat, add the sugar, water and butter and bring to the boil. Once the mixture starts to caramelise
and turn a golden brown, add the coconut milk and whisk (carefully as the mixture may split). Once fully incorporated, add the dark chocolate and mix until melted. Serve all three elements together, with forks or skewers to help with dipping.
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