600ml soya milk (or 300ml rice milk and 300ml soya milk)
Pinch of salt
1 heaped tablespoon agar flakes
3 heaped tablespoons cocoa powder
1 heaped tablespoon arrowroot or kuzu
2 teaspoons hazelnut butter (optional)
70ml Clearspring rice syrup
Cup crushed roasted hazelnuts (optional)
Put the cocoa powder into a bowl and mix with some of the soya milk to make a smooth paste. Heat the remaining milk in a pan with a pinch of salt, sprinkling in the agar flakes before it reaches boiling point. Simmer for 3-4 minutes or until all the flakes have dissolved, then add the cocoa paste and simmer for a further 3-4 minutes, stirring constantly.
Make another paste – this time with the arrowroot and a tablespoon of water – and add this to the pan, stirring constantly. Add the rice syrup and hazelnut butter as you stir. Remove from the heat, transfer to a flat dish and leave to cool for 1-2 hours. Once set, blend in a food processor until smooth and creamy, adding more rice syrup if needed. Serve topped with crushed, roasted hazelnuts or some oat cream.