1 each large banana
1 tbsp maple syrup
30g vegan dark chocolate
75ml dairy free milk
60g dairy free spread
60g caster sugar
3 tbsp cocoa powder
Pinch of salt
60g self-raising flour
1 tsp vanilla essences
4 tbsp Nature's Charm Coconut Caramel Sauce, chilled
Extra dairy-free spread and cocoa powder for the moulds
Pre-heat the oven to 180c. Using 4 small pudding moulds or oven safe ramekins, grease well with dairy-free spread and then coat with the cocoa powder ensuring that any excess is removed.
Blitz together the banana and maple syrup in a bowl.
Melt the chocolate and 15ml (1 tbsp.) of the milk together until smooth. Add the banana mixture to the chocolate and ensure that they are thoroughly combined.
Cream together the dairy-free spread and sugar until light and fluffy. Sift in the cocoa powder and salt and then mix well. Add the melted chocolate and banana mixture and beat until you have a smooth mixture.
Sift in the self-raising flour and mix well. Then add the remaining milk and the vanilla essence and mix until there are no lumps.
Half fill the ramekins with the fondant mixture and then add 1 tbsp. of the caramel sauce to each mould. The caramel sauce must be cold when added to the mould. Cover the caramel sauce with the remaining mixture.
Place the moulds onto a baking tray and bake in the oven for 15 minutes, until the top looks just set. Remove from the oven and let the fondant cool in the mould for 2-3 minutes before carefully running a sharp knife around the edge of the mould and turning upside down to serve.
Dust with more cocoa powder if desired and serve either hot or warm.