For the topping:

• 120 g 70% dark chocolate
• 80 g Soya milk
• Bitter cocoa

For the cream:

• 100 g soaked cashews
• 150g soft tofu
• 160 g Soya milk
• 120 g Maple syrup
• 60 g Sunflower seed oil
• Vanilla extract
• Vegetable cream

For the base:

• 32 Dry biscuits
• 8 Cups of coffee

Procedure

Break the biscuits into pieces and divide them into 4 small glasses. Pour a cup of coffee over the biscuits and press down with the back of a spoon. Prepare the cream by blending the soaked cashews with soy milk, maple syrup, tofu, vanilla extract and seed oil. Add some whipped cream. Pour this cream over the biscuits in the glasses.
Melt the chocolate in a bain-marie, adding the soy milk to obtain a creamy consistency. Pour this layer over the cashew cream in the glasses. Sprinkle with cocoa and put in the refrigerator to cool.

Recipe created and made by Francis Basque