Vegan Coffee "Nutella" and Berries Filled Chocolate Flowers
Ingredients
- 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 Tbs of maple syrup
- 4 Tbs of agave nectar
- Pinch of Himalayan salt
- Vanilla extract
- 1/3 cup of freshly brewed coffee with grounds
- 2 Tbs of coffee grounds
- 5 soaked cashews
- 2 Tbs of cacao powder
- Maple syrup, vanilla, and agave to taste
- Pinch of salt
- About 5 raspberries
- 1 large strawberry
- 1 heaped tsp of baobab powder
- 1 tsp of agave
- 1/2 cup of cacao powder
- 1/2 cup of cacao butter
- 1/3 cup of almond milk
- Vanilla essence
- Pinch of salt
- 3 Tbs of date syrup
- Coffee beans
- Freeze-dried raspberries
- Beetroot powder
Preparation
Melt cacao powder, cacao butter, vanilla, and sweeteners over boiling water.
Add salt and almond milk while stirring.
Blend hazelnuts to a buttery consistency.
Mix hazelnuts with chocolate mixture.
Mix brewed coffee, coffee grounds, soaked cashews, cacao powder, sweeteners, and salt.
Combine raspberries, strawberry, baobab powder, and agave.
Melt cacao powder, cacao butter, almond milk, vanilla, salt, and date syrup over boiling water.
Pour the chocolate into flower-shaped molds.
Add a layer of berry mix and coffee cream to each mold.
Freeze the flowers overnight.
Remove the flowers from the freezer and decorate with coffee beans, freeze-dried raspberries, and beetroot powder.
Enjoy frozen or defrosted.