Mix cereal baverage powder, carob powder, milk powder and hot water.
Use wired wisk to ensure mixture is smooth and without lumps.
Stir corn starch in cold water.
Heat oil in saucepan, add barley malt.
Stir continuously until malt dissolves and starts foaming.
Add all the other ingredients, (ie 1 cup with water and starch and 1 cup with water and carob and milk powder) heat and stir until mixture becomes creamy like custard.
Boil for a few minutes and pour onto fruit, cake, cookies etc.
Carob is sweet, cereal baverage powder bitter and vegan milk powder adds milk flavour. So you can change the flavour of your coating by changing the ratio of these three powdery ingredients. Don’t be afraid to experiment, we never bother measure the ingredients quantities and the chocolate coating always tastes great. Agar powder is optional unless you want to have a solid chocolate coating solid.
Coconut or palm oil may be used instead of liquid vegetable oil.
Liquid vegan milk or cream may be used instead of powder ones, eg. rice milk. Coconut milk is also an option.