Inverted chocolate and fleur de sel fondue recipe made without cow’s milk

Always fun and easy this classic recipe is made with a twist but no priority allergens. Hope you enjoy it as much as we do.

Ingredients

• ¾ cup non-dairy coconut or rice cream
• 225 grams of allergen-controlled dark chocolate
• A variety of nicely cut fruits (bananas, blueberries, strawberries, oranges, pears, etc.)
• A handful of allergen-controlled mini-marshmallows (optional)
• A slice of allergen-controlled cake broken into pieces (optional)
• Fleur de sel
• Parchment paper
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Directions

1. In a small saucepan, bring the non-dairy cream to a boil.
2. Remove the pan from the heat and add the chocolate. Let it melt for 2 minutes.
3. Using a whisk, mix gently until the texture is smooth.
4. Place parchment paper either over a wooden chopping board or directly in the middle of your table. Place the cut fruit as well as the mini marshmallows and pieces of cake onto the parchment paper.
5. Pour the chocolate over the fruit mixture.
6. Sprinkle with fleur de sel.

Enjoy with dessert forks or fingers!

Please note:

The recipes we provide are meant to be priority allergen-free. However, it remains important to do your own nutrition labelling revision in accordance with your specific dietary restrictions.