This decadent treat doesn’t take long to whip up and it’s the perfect opportunity to use those interesting little glass cups or dessert dishes. You can get fancy with the toppings, too! We loved this combination of fresh raspberries and violets.

Ingredients (Serves 2):
2 - 3 cookies of your choice (we used Kea Cookies gingernuts, which are gluten-free and vegan)
100g Angel Food plant-based cream cheese
1 tablespoon maple syrup
150ml coconut cream
50g dairy-free chocolate of your choice (we used Bennetto dark chocolate with orange and chilli!)

Method:
1. Crush the biscuits very finely in a food processor (or put them in a ziplock bag and crush with a rolling pin). Set aside a couple of spoonfuls of the crumbs for decoration. Spoon the rest of the crumbs evenly into two serving glasses, pressing down lightly with the back of a spoon. You can make the base flat or make it higher on one side for more visual interest. It depends how fancy you want to get!

2. In a double boiler or microwave, melt together the cream cheese, maple syrup, coconut cream and chocolate. Stir vigorously to combine, the pour on top of the crumb base. Place in the fridge for at least 30 mins to set.

3. Before serving, sprinkle over the remaining crumbs, and top with your choice of fresh fruit and edible flowers.