100 g dark chocolate (70% cacao), preferably Fairtrade
220 ml almond cream (or other vegetable cream)
a pinch of whole sea salt
4 tablespoons rice malt syrup
3 tablespoons hazelnut butter
chopped hazelnuts, for garnish
Makes 4 servings.
Melt the chocolate in a bain marie, then stir in the almond cream, rice malt syrup and hazelnut butter. Stir until you reach a smooth consistency, remove from the heat and transfer the mixture into individual ramekins or glasses. Let cool, refrigerate for at least 3 hours, top with the chopped hazelnuts and serve.