“Passionate Amazon”

Allergens

Nuts (Hazelnuts)

Ingredients

• 1. 200g Vegan Dark Chocolate 2. 300ml Coconut Cream 3. 100g Hazelnuts 4. 50g Coconut Sugar 5. 1 tsp Agar
• Agar Powder 6. Mango, Papaya and Passion Fruit

Instructions

1. Roast hazelnuts at 180°C for 7 9 minutes until golden. Blend into a fine crust mixture. Press the mix into two serving glasses and chill.
2. Melt chocolate with coconut cream over a double boiler. Add agar agar powder and stir till dissolved. Chill to set.
3. Warm coconut sugar with water, bring to caramel consistency. Cool then blend with remaining coconut cream.
4. Pour chocolate mousse atop crusts. Drizzle caramel over. Decorate with tropical fruit jewels.
5. Serve chilled under the radiant glow of lantern light.

Chef’s Insight

The textures and flavors of this dessert transport you to the heart of Brazil, indulging all senses.

Notes

Make sure the chocolate is vegan to keep this dish entirely plant-based.