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Choco Caramel Frappé

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Chilled Vegan Choco Caramel Frappé served over coffee jelly cubes made with agar. And you just need 5 ingredients to make it! Gluten-free!

Choco Caramel Frappé

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

For the Coffee Jelly
  • 1.5 cup freshly brewed coffee
  • 3 tbsp sugar (or to taste)
  • 1 tsp agar agar powder
For the Frappé
  • 1 cup non-dairy Chocolate milk
  • 1 cup chilled coffee
  • 1 cup Silk Almond Caramel Creamer
Optional toppings
  • Coconut Cream
  • Chocolate shavings

Method
 

  1. Combine the coffee, sugar and agar agar powder in a small saucepan. Stir well, and bring to a boil. Pour into a 8" loaf tin, and refrigerate until the jelly is firm. Cut into cubes and refrigerate for upto a week, until ready to use.
  2. Divine the coffee jelly between two tall glasses. Combine the coffee, chocolate almond milk and Silk Almond Caramel Creamer in a jar. Divide between the two glasses.
  3. Top with whipped coconut cream and chocolate shavings. Serve chilled with a spoon to scoop up the jelly.