Choco Drizzle Coffee Dessert Recipes
A smooth vegan coffee dessert finished with a silky chocolate drizzle for maximum indulgence and visual drama.
Ingredients
For Coffee Base
- Coconut milk full fat: 1½ cups
- Brewed coffee strong: ½ cup
- Maple syrup: ¼ cup
- Cornstarch: 1½ tablespoons
- Vanilla extract: 1 teaspoon
- Salt: 1 pinch
For Choco Drizzle
- Dark chocolate vegan, chopped: 100 g
- Coconut oil: 1 teaspoon
Instructions
- Heat coconut milk in a saucepan over low heat until warm.
- Whisk brewed coffee, maple syrup, cornstarch, vanilla, and salt until smooth.
- Pour coffee mixture into the saucepan, whisking continuously.
- Cook gently for 5–7 minutes until thick and glossy.
- Remove from heat and blend briefly for extra smooth texture.
- Pour coffee base into serving glasses and set aside.
- Melt dark chocolate with coconut oil using double boiler or microwave.
- Drizzle melted chocolate generously over each dessert.
- Chill for at least one hour before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 290 kcal
- Total Fat: 18 g
- Saturated Fat: 14 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
Vitamins & Minerals (Per Serving – %DV, Max 5)
- Iron: 18%
- Magnesium: 12%
- Copper: 15%
- Phosphorus: 9%
- Vitamin E: 7%
Additional Notes / Tips to Enhance the Flavor
- Chill overnight for firmer, mousse-like texture.
- Add espresso powder to intensify coffee flavor.