Name: Vegan Chocolate Pancakes with Ice Cream and Whipped Coffee
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 4 pancakes Vegan American pancakes 4 inch (frozen); 60ml Yarde Farm vegan chocolate ice cream; 40g DaVinci Gourmet Belgian chocolate drizzle dessert sauce; 60g Vegan creamy sheese original spread; 20g Tate & Lyle caster sugar drum; 20g Black & White Coffee Co. Msia Coffee Club medium roast coffee beans; 5g Medium desiccated coconut; 15g Dark chocolate pencils (200mm); 5g Cocoa powder

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

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Ingredients

Method Print recipe

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