Small pots of vegan cream with dark chocolate, hazelnut butter and fleur de sel - Dessert Recipe
Pour the milk in a small pot. Add maple syrup and agar agar.
Bring to a boil while whipping. Lower heat.
Continuing to whip, let simmer about 5 minutes, until the agar agar is completely dissolved.
Remove the pot from heat, add the chocolate, vanilla, sea salt and hazelnut butter.
Mix until it’s homogenous. Pour the creamy mixture into a blender and mix for a few seconds.
Pour into cups and refrigerate for at least 4 hours.
To serve: Top with fresh raspberries, coconut whipped cream and/or coarsely chopped Amandine.