Vegan trifle

INGREDIENTS
For 3-4 servings you’ll need
200 ml soy cream
3 tsp maple/agave syrup
1 tablet Lovechock sweet nibs & sea salt
300 g vanilla soy yoghurt
125 g raspberries (fresh)

THE MAGIC
Add the soy cream and maple/agave syrup to a saucepan and bring it to a light simmer.

Take the saucepan from the heat and add the Lovechock bar. Mix it until the chocolate is fully melted.

Divide the mixture among 3 glasses and place it in the fridge to harden for at least 3 hours.

After the chocolate layer is solid, add half of the raspberries followed by the soy yoghurt.

Top it with the other half of the raspberries and some extra Lovechock chunks.