(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Add milk and Flora Plant B*tter in a small saucepan over a low heat to melt and mix together
Combine the dry ingredients in a bowl, then mix in the melted mixture with a spatula until it forms a wet dough. Lightly flour your hands and worksurface, then roll around 2 tbsp of dough at a time in your hands to form balls
Line a baking tray with kitchen paper and preheat a deep-fat fryer to 160°C or half fill a large saucepan with the vegetable oil and set over a medium heat. Test if it’s hot enough by dropping in a little piece of dough – if it bubbles and floats to the surface, the oil is ready
Fry 3 to 4 balls at a time for 3–4 minutes, or until golden brown; you may need to flip them over halfway through cooking. When cooked, lift them out of the oil and transfer straight onto the lined tray, before setting aside to cool.
To make the cream, put all the ingredients in a mixing bowl and whisk together until thick and creamy. Set aside until you’re ready to serve.
Heat the milk and agave nectar on a low heat to warm gradually. Tip the chopped chocolate into a bowl, pour over warm milk & agave mixture and stir until smooth and all the chocolate has melted.
Cut the profiteroles in half lengthways, then pipe or spoon the cream onto the bottom halves, sticking the tops back on.
Stack the profiteroles into a tower and drizzle the warm chocolate sauce over before serving