You will need


To make the vegan chocolate sauce: In a saucepan add sugar, Food Thoughts cacao melts, a pinch of salt and vanilla extract. Mix everything on low heat. Once the cacao melts have melted, begin adding in the water while mixing well until all ingredients are fully incorporated.

Increase the heat to medium and wait for the mixture to come to a boil, stirring constantly. Once it starts to boil, reduce the temperature to low heat, continue to stir the mixture until become thickened to a syrup consistency. Remove from the heat and transfer your sauce to a heat-proof dish. Allow the sauce to cool down before serving.

To make the vegan whipped cream: Pour the vegan double cream, maple syrup and caster sugar in a large bowl. Using an electrical whisk, mix the ingredients until foamy. Continue to mix until stiff peaks form and set aside to decorate your iced chocolate drink.

To make the vegan iced chocolate: In a saucepan add almond milk, Food Thoughts oat mylk chocolate chips and vanilla extract. Mix well until all ingredients are fully incorporated. Once the chocolates comes to a boil, stir and turn off the heat.

Fill up a cocktail shaker with ice, pour the hot chocolate and shake. Single strain the chocolate to remove the ice shards and pour the cold chocolate into two tall glasses. Decorate with maple whipped cream and chocolate sauce.