Vanilla-chocolate dessert with hazelnuts

Heat the almond milk (150 ml) and add cocoa powder (2 tsp), vanilla from the pod on the tip of a knife, and sweetener to taste.

Dissolve agar-agar (3–5 g) in hot water (90 °C) and bring to a boil.

Agar-agar needs to be boiled, unlike gelatin.

Cool the agar mixture to 50–55 °C and pour it into the milk. Stir and add chopped hazelnuts (30 g).

Pour the mixture into molds or cups, decorate with whole hazelnuts (10–15 pcs) and optionally sprinkle with coconut flakes (1 tsp).

Place in the refrigerator for 2 hours to set.