Homemade Vegan Coffee Nutella Chocolate Flowers
Ingredients
Nutella base
- 1/2 cup of cacao butter
- 1/2 cup of cacao powder
- 1/2 cup of toasted hazelnuts
- 1/2 cup of freshly made almond milk
- 2 tablespoons of maple syrup
- 4 tablespoons of agave nectar
- Pinch of Himalayan salt
- Vanilla extract
Coffee cream
- 1/3 cup of freshly brewed coffee with grounds
- 2 tablespoons of coffee grounds
- 5 soaked cashews
- 2 tablespoons of cacao powder
- Maple syrup to taste
- Vanilla to taste
- Agave to taste
- Pinch of salt
Berry mix
- About 5 raspberries
- 1 large strawberry
- 1 heaped teaspoon of baobab powder
- 1 teaspoon of agave
Chocolate coating
- 1/2 cup of cacao powder
- 1/2 cup of cacao butter
- 1/3 cup of almond milk
- Vanilla essence
- Pinch of salt
- 3 tablespoons of date syrup
Preparation
Melt the cacao powder, cacao butter, vanilla, and sweeteners over a pot of boiling water, then add salt and almond milk while stirring.
Blend the hazelnuts to a buttery consistency.
Add the chocolate mixture to the hazelnuts and blend together to make the Nutella base.
Add the coffee ingredients to the Nutella base to create the coffee cream: 1/3 cup freshly brewed coffee with grounds, 2 tablespoons coffee grounds, 5 soaked cashews, 2 tablespoons cacao powder, maple syrup, vanilla, agave to taste, and a pinch of salt.
Combine the berry mix ingredients: about 5 raspberries, 1 large strawberry, 1 heaped teaspoon baobab powder, and 1 teaspoon agave.
Melt the chocolate ingredients over a pot of boiling water: 1/2 cup cacao powder, 1/2 cup cacao butter, 1/3 cup almond milk, vanilla essence, pinch of salt, and 3 tablespoons date syrup.
Place the assembled chocolate flowers in the freezer overnight.
Decorate the flowers with coffee beans, freeze-dried raspberries, and beetroot powder.
The flowers can be eaten frozen or defrosted; they defrost in about 10 minutes.
