From beans to machines, we can help with all your coffee needs.
Join a coffee plan
Sign up to a regluar delivery of coffee capsules, straight through your letterbox.
Start here →Beans
Beans
Whole coffee beans, sustainably sourced, 100% Arabica.
Capsules
Capsules
Home compostable Nespresso® compatible coffee capsules.
M*lks
M*lks
Plant-based milk alternatives to compliment your coffee.
Gear
Gear
Great accessories to improve your coffee experience.
Moccamaster
Moccamaster
Expert coffee machine for your home.
Coffee, Chocolate and Peanut Butter Fondant (vegan & gluten-free)
Thank you very much to Rabia from the culinary blog “La ligne gourmande” for the delicious Fondant with coffee, chocolate and peanut butter (vegan & gluten-free) recipe, using our Nespresso™ compatible Noir capsules! Read her blog HERE!
Preparation Time: 25 minutes
Cooking Time: 20 minutes (200°C)
For the cake:
- 225g strong coffee (use our NOIR capsules)
- 200g dark culinary chocolate (use 71%)
- 70g dates (pitted) or date paste
- 3 bananas (around 270g)
- 90g gram flour (other options can be lentil flour or cornflour)
- 80g almond flour (or hazelnut)
- 7g baking powder (or baking soda)
- 4 pinches of salt
For the icing:
- 40g coffee (you can use the same NOIR capsules)
- 50g date paste
- 90g peanut butter
Method:
Prepare the coffee and then pour it onto the chocolate. Let it melt before adding the chopped dates and bananas. Mix it all together.
Add all of the dry ingredients and mix once more.
Pour the batter into a 20 cm wide mould or cake tin, and then bake in the over for 20 minutes at 200°C.
For the peanut butter icing: Prepare the coffee and pour it into a saucepan. Mix in the date paste and the peanut butter and whisk everything together.
Let both the cake and icing cool before covering the cake.
Bon Apetite!
The Bean Team & La Cuisine De Laeti
Shopping cart
×Shipping
Total
Make it a subscription. You can choose to make it a subscription in the next step.