Vegan coffee and chocolate frappé

Vegan coffee and chocolate frappé

Total: 40 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / person: 408 kcal
, Fat: 28 g
, Carbohydrate: 31 g
, Protein: 5 g
Coffee and chocolate go together like Bern and bear pits. This combination – which I also love to use in my baking – comes here in the form of an ice-cold, decadently delicious vegan coffee and chocolate frappé. Perfect for warm summer days!

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Prepare the glasses

60 g vegan dark chocolate, finely chopped

Frappé

4 ball chocolate ice cream, vegan
2 dl coffee
2 dl oat drink
2 tbsp cocoa powder

Serve

4 dl plant-based cream (whippable), beaten until stiff
20 g vegan dark chocolate, coarsely grated
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How it's done

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Prepare the glasses

Place 4 glasses (each approx. 200 ml) in the freezer for approx. 20 mins. Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Coat the inside of the glasses with chocolate, chill the glasses.

Frappé

Puree the ice cream, coffee, oat drink and cocoa powder in a blender.

Serve

Pour the frappé and cream alternately into the prepared glasses, sprinkle with the chocolate, serve immediately.

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