In a big bowl mix the onions, asparagus and potatoes in olive oil, rosemary, thyme, salt and pepper. Toast the baguette slices, wash and dry the fruits.
In a medium saucepan add the shallot and garlic with the coconut oil and fry until soft. Add the wine and simmer.
In a small bowl add the grated Violife Cheddar Flavour Block with the cornstarch, chili powder, paprika and cayenne pepper and stir. Add the Violife mixture slowly to the saucepan and stir constantly until melted.
Meanwhile, grill vegetables for 5-10 minutes until lightly charred.
Serve the fondue in a fondue pot to keep warm, side with the roasted vegetables, bread and fruits and sprinkle with paprika and thyme to garnish.