For 4 persons
4 tbsp. La Vida Vegan chocolate spread
400 ml coconut milk
200 ml almond milk
2 ½ g agar agar
30 g cane sugar
Pour the La Vida Vegan chocolate spread, coconut milk, almond milk, agar agar and half the cane sugar in a large pan. Let it cook while stirring and let it cook on a low fire for one minute. Remove from the heat and let the mixture cool down until it is about 35°C. Divide the mixture over little bowls or pastry bowls and leave to set for at least 1 hour in the fridge. Sprinkle the remaining cane sugar over the crème brûlée and let it caramelize using a créme brûlée burner and serve once the caramel has hardened.
