Vegan Japanese cheesecake

INGREDIENTS
- 5-6 tablespoons of thick vegan yoghurt
- 9 wholegrain spiced biscuits
- 25 g of your favourite Lovechock bar

MAGIC
Put the vegan yoghurt in a cup.
Press the cookies in the yoghurt.
Melt the chocolate au-bain-marie, drizzle it on top.
Put it in the fridge to harden for at least 2 hours, before serving.