Recipes
Date posted: 10/02/2022
Ingredients
| Vegan American pancakes 4 inch (frozen) | 4 pancakes |
| Yarde Farm vegan chocolate ice cream | 60ml |
| DaVinci Gourmet Belgian chocolate drizzle dessert sauce | 40g |
| Vegan creamy sheese original spread | 60g |
| Tate & Lyle caster sugar drum | 20g |
| Black & White Coffee Co. Msia Coffee Club medium roast coffee beans | 20g |
| Medium desiccated coconut | 5g |
| Dark chocolate pencils (200mm) | 15g |
| Cocoa powder | 5g |
Method
- Preparation includes making an espresso shot using the coffee beans. Combine the creamy sheese, caster sugar and coffee. Set to one side for assembly. Separately, toast the coconut and set to one side
- Warm the pancakes and top them with ice cream, a drizzle of chocolate sauce, coffee crema, toasted coconut and the chocolate pencils
- For a final touch, finish it off with a dusting of cocoa powder and serve