Raspberries & chocolate creme
Raspberries puree:
- 250 gr raspberries
- 1 tablespoon lemon juice
Crush the raspberries and the lemon juice together with a fork. Fill the bottom of a glass with the puree.
Almond chocolate cream
- 125 gr almonds
- 500 gr water
- 75 gr coconut sugar
- 1 pinch of salt
- 2 tablets 93% Lovechock chocolate
- 40 gr coconut oil
Soak the almonds overnight, then rinse and drain them. Put them in a blender with the water, coconut sugar and salt. Mix everything together for 2 minutes, then filter to get a creamy almond milk. Pour it into a small pan, add the chocolate and coconut oil, and melt them over a low heat, whisking constantly until you get a homogeneous chocolate cream. Place in fridge to cool, then add into the glasses.
Whipped Cream
- 400 ml thick coconut cream
- 15 gr coconut sugar
- Optional: 1 pinch of grounded tonka bean or vanilla
Store the coconut cream in the fridge the night before, then in the freezer half an hour before using it. Pour it into a bowl and whip it for 2 minutes with an electric mixer. Add the coconut sugar and possibly the grounded tonka bean or vanilla. Whip for another 2 minutes. Fill a pastry bag with the coconut whipped cream and put it on top of the chocolate cream.
