Vegan Chocolate Fondant

Ingredients:

• 1 cup premium flour
• 3/4 cup vegan sugar or coconut sugar
• 1/4 cup cocoa powder
• 0.5 tsp baking powder
• 1/4 teaspoon fine salt
• 0.5 cup aquafaba (liquid from a 16-ounce can of chickpeas)
• 0.5 tbsp. vegan chocolate granules
• 1/4 tbsp. coconut oil
• 3 tablespoons tahini
• Flaky sea salt, for sprinkling
• Special equipment: 4 disposable aluminum molds with a capacity of 120 ml.

Preparation:

1. Preheat oven to 350°F (175°C) and generously spray four 120ml (4 fl oz) disposable aluminum baking pans with cooking spray. Place the pans on a rimmed baking sheet.
2. Sift the flour, sugar, cocoa powder, baking powder, and salt into a large bowl. Whisk to evenly distribute the ingredients. Pour the aquafaba into the bowl of a stand mixer. Beat with the whisk attachment on high speed until soft peaks form, 3-5 minutes.
3. Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute. Cool for 1 minute, then fold into the flour mixture. Using a silicone spatula, fold in the whipped aquafaba until fully incorporated.
4. Fill the molds halfway with batter. Use your fingertip to make a well in the center. Place 2 teaspoons of tahini in each well. Press the batter over the tahini. You want to hide the tahini in the center of the batter so it doesn't leak out.
5. Bake until the edges of the cakes are set and the tops are slightly cracked but set, 20-25 minutes. Invert onto serving plates, sprinkle with flaky sea salt, and serve immediately.