Coffee Cream With Granola and Blueberries
[Vegan, Gluten-Free]

To Make the Coffee Cream:

1. In a small saucepan over medium heat, dissolve the agar agar in 1/2 cup of cold almond milk. Combine the cream and sugar with the remaining milk and agave nectar.
2. When the agar agar mixture is hot, add the milk mixture and boil for 2 minutes. Remove from heat and pour the mixture into a bowl, then let cool and place in refrigerator overnight. Pour the solidified cream in a blender and blend until it becomes smooth and even. Add rice malt, coffee, and cocoa butter and whisk again until frothy.
3. Pour the contents into four glasses and place them in the refrigerator for a few hours.

To Make the Granola:

1. Melt the coconut butter in a water bath is not too hot. Chop the nuts coarsely. Mix all the ingredients of granola keeping aside 1/2 tablespoon of sugar. Roll out the mixture on baking paper and flatten it in order to create a uniform layer with the aid of the back of a spoon. Sprinkle the surface with the remaining sugar and cook in preheated oven at 210°F for an hour.
2. Remove from the oven, let cool, and break with your hands to form the granola.

To Serve:

1. Serve the coffee cream garnished with chopped granola and fresh blueberries.